4 4oz fresh or frozen skinless salmon fillets
1 recipe blueberry sauce(see recipe below)
1/8 tsp salt
1/8 tsp ground black pepper
Non stick cooking spray
snipped fresh chives (optional)
Thaw salmon, if frozen.
In a small saucepan, cook and stir 1/4 cup finely chopped onion and 1 minced clove of garlic in 1 tsp hot olive oil about 3 minutes or until softened. Add 1 1/2 cups fresh or frozen blueberries, 2 tbsp balsamic vinegar or cider vinegar, 1 tsp packed brown sugar or brown sugar substitute equivalent to 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 1/2 tsp finely shredded lemon peel. Bring to a boil, reduced heat, simmer uncovered for 15 minutes or until thickened and reduced to 1 cup.
Rinse salmon, pat dry with paper towels. Coat with spray, sprinkled with salt and pepper. Measure thickness.
Place salmon on the rack of an uncovered grill directly over medium coals. Grill for 4-6 minutes until fish flakes easily when tested with a fork, turning once halfway through grilling.
To serve, spoon blueberry sauce onto salmon. If desired, sprinkle with chives.
- 277 cal
- 14g total fat
- 3g sat fat
- 66mg chol
- 144 mg sod
- 15g carbs
- 2g fiber
- 23g pro
- Per serving with substitute
- same except 264 cal and 12g carbs