Using our freshly picked blueberries, I made local Seattleite Chef Tom Douglas' recipe for a blueberry corn relish. I paired it with his signature rub with love on fresh, sockeye salmon. Thanks to my sorority sister, April, for introducing me to this rub. The rub includes brown sugar, which caramelizes nicely as the salmon cooks. I omitted the red bell pepper from the relish, and I don't think it was missed. The relish was sweet, crunchy, and savory all at the same time. I enjoyed the leftover relish with some corn chips, but it was perfectly delicious straight out of the bowl. It was a lovely Pacific Northwest dinner for the late summer evening.