Black & Blue Salmon

To make the salmon simply press one side of the salmon firmly into some of the cajun spice mix. Cook one side in a hot oven proof saute pan. This is where the "black" comes from. Turn the salmon over and put pan in the oven to finish cooking. Finish with a dallop of the blueberry bbq sauce on one end.

We served the salmon with these funky blue mashed potatoes from "Garth the potato man" Fresh from the Charlottetown Farmers Market. After they were mashed I added butter, cream and a little white truffle oil to them! Yum!

BlueBerry BBQ Sauce

This is a "copy" of a blueberry bbq sauce from the last place I worked. I just kinda through things together until the sauce tasted like what I remember.

1 Tablespoon of Canola Oil
1 shallot, finely chopped
4 cloves of garlic, chopped
1/4 beer, I used Clancys
1 cup frozen blueberries
1/4 cup ketchup
4 1/2 Tablespoons cider vinegar
1 Tablespoon of brown sugar
1 Tablespoon of molasses
1 Teaspoon cajun spice mix
fresh cracked black pepper
liquid smoke, optional

Heat oil in large saucepan over medium heat, add shallots and cook about 3-4 minutes, stirring occasionally, Add garlic and cook for 30 seconds. Add beer, bring to a boil, cook until most of the liquid has evaporated. Stir in rest of ingredients except liquid smoke. Return to a boil. Reduce the heat to a simmer and cook until thickened, stirring occasionally, about 20 minutes.
*I like to add a few drops of liquid smoke to mine. :)

makes about 1 cup.