Grilled Salmon With Blueberry Balsamic Sauce

Ingredients

• 1 tsp Olive Oil
• 300 g Salmon, skin on
• 1 Tbs Butter, melted
• 1 tsp Brown Sugar
• 0.5 tsp Paprika
• 0.3 cups Balsamic Vinegar
• 0.5 cups Blueberry, fresh
• 1 Tbs Maple Syrup
• 1 Tbs Butter, *extra
• 4 cups Green Bean, julienned
• 0.5 tsp Salt
• 1 dash Olive Oil, *to taste, *to decorate
• 0.5 cups Pomegranate Seed
• 1 handful Dill, *to taste, chopped, fresh

Instructions

1. Preheat oven to 180C. Prepare a tray with baking paper.
2. Salmon: Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp. Remove from pan and place skin side down onto prepared tray.
3. Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika. Place the salmon in the oven for 15 minutes for medium-cooked fish.
4. In the meantime, bring a medium-sized saucepan to the boil. Using a slotted spoon, carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water. Drain, then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill. Remove fish from oven and set aside.
5. Sauce: Meanwhile, place a small saucepan over a medium heat. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
6. Cook for another minute, stir in the tablespoon of butter and serve over salmon.