Blueberry Balsamic Salmon

Over the Fourth of July I told my wife I was going to cook a different region of the country everyday. We did southwestern, New England (you saw the lobster boil), New Orleans and what my wife called northern woods. I look at the northern woods as more of a childhood memories meal. The main entree for the meal was salmon with a blueberry balsamic sauce. Growing up just about every weekend we went fishing, whether it was pan fish or larger fish like salmon. I had an uncle who was a fishing guide so every year we made 2 or 3 trips to fish for salmon. My wife lived at the top of a hill, at the bottom of the hill was a blueberry farm. It was only natural that I eventually tied the 2 things together. Sorry about the pictures for this recipe, I am not sure what happened but I didn't get 1 good shot out of the bunch. Most of them looked like the camera wasn't focusing.

Salmon with Blueberry Balsamic Sauce
1 salmon fillet
1 pt blueberries, reserve a few for garnish
1/4 cup balsamic vinegar
1/4 cup sugar
2 tbs tomato paste
1 tsp garlic powder
1 tsp onion powder

For the sauce combine all of the ingredients in a saucepan. Cook until the sauce starts thickening, the blueberries will begin to explode. Remove from the heat and let it cool slightly. With a stick blender
(or pour it in a blender) blend until smooth.
Grill the salmon as you normally would. The last 3 or 4 of minutes on the grill spread the blueberry balsamic sauce on the salmon. Garnish with the reserved blueberries.