Ingredients
BLUEBERRY SAUCE:--
½ cup chicken stock
¼ cup SIDS RASPBERRY VINEGAR
¼ cup orange juice
1 tbsp cornflour
¼ cup chicken stock
1 cup fresh blueberries
2 tsp chopped fresh chives
4 salmon steaks
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
Directions
Pour ½ cup chicken stock, SIDS RASPBERRY VINEGAR and orange juice into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornflour in ¼ cup chicken stock and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1-2 minutes. Stir in the blueberries, chives and keep warm over low heat.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with SIDS SALT & PEPPER. Grill until the fish flakes easily with a fork, about 3-4 minutes per side. Serve with blueberry sauce.
