Ingredients
- 4 dried Szechuan chiles (about 1 inch long), seeded
- 1/4 cup water
- 1 teaspoon sesame oil
- 4 cloves garlic, finely chopped
- 1 pint blueberries
- 4 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 4 grilled 6-ounces wild salmon fillets
Directions
- Place chiles and water in a skillet and simmer until soft, about 2 minutes. Add sesame oil and garlic; cook until fragrant, 1 to 2 minutes. Stir in blueberries, apple cider vinegar, sugar and salt. Bring to a boil and cook, mashing berries with a wooden spoon until a thick sauce forms, 5 minutes. Remove from heat. Divide sauce over salmon fillets.
