grilled salmon with blueberry sauce
Prawn
Grilled Salmon with Blueberry Sauce
This quick and simple recipe pairs grilled salmon with a sweet and nutritious blueberry sauce. Serve it with steamed snap peas for a colorful and great-tasting meal.
Ingredients:
- 4 (4 ounce) fresh or frozen skinless salmon fillets
- 1 ½ cups fresh or frozen blueberries
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 2 tablespoons balsamic vinegar or cider vinegar
- 1 tablespoon packed brown sugar or brown sugar substitute (see tip) equivalent to 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- ½ teaspoon finely shredded lemon peel
- cooking spray
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 teaspoon chopped fresh chives
Directions:
- Thaw fish and blueberries, if frozen. For blueberry sauce, cook and stir onion and garlic in a small saucepan in hot oil about 3 minutes or until softened. Add the blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup.
- Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat the salmon with cooking spray; sprinkle with salt and pepper. Measure thickness of the salmon.
- Place the salmon on the rack of an uncovered grill directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling.
- Serve the blueberry sauce over the salmon. If desired, sprinkle with chives.
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