1 Mug Blueberry Preserves
1 Tablespoon bourbon
2 teaspoons cornstarch
2 teaspoons water
1 ½ lbs. Salmon filet, individually portioned, skin off
Canola oil Kosher salt and fresh ground pepper
Adjust oven rack to top position. Turn broiler to high heat.
In a small bowl combine cornstarch and water to create a slurry. Pour entire bottle of Blueberry Preserves, bourbon and slurry in a pot. Simmer for 5-7 minutes or until thickened.
Brush each piece of salmon with oil, season with salt and pepper, place onto a foil lined sheet pan. Place under the broiler and cook for 5 minutes. Begin to brush salmon with the blueberry bourbon sauce until well glazed. Continue cooking and brushing for an additional 7 minutes or until cooked to your liking. Remove from oven and allow to rest for a couple minutes. Liberally brush salmon with additional sauce before serving.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.