Grilled Salmon with Blueberry Sauce

Serves 4

  • 4 skinless salmon filets
  • 1 ½ cups blueberries, fresh or frozen
  • ½ yellow onion, chopped
  • 1 cloves of garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • ½ tsp lemon zest
  • 1 tbsp packed light brown sugar
  • ½ tbsp fresh basil, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  1. Cook onion and garlic in a medium saucepan over medium-high heat, until softened, 3–4 minutes. Add blueberries (thawed, if frozen), balsamic vinegar, lemon juice, lemon zest, and brown sugar.
  2. Bring the ingredients to a boil, then reduce heat. Let simmer for 15 minutes.
  3. Meanwhile, pat the salmon dry. Drizzle with olive oil. Season with basil, salt, and pepper.
  4. Preheat grill to medium-high heat. Grill salmon for 4 to 6 minutes on each side.
  5. Drizzle blueberry sauce on top of salmon and serve.

Tip: Can’t grill outside? Use a stove-top grill pan or bake salmon in the oven at 450 degrees for 10 to 12 minutes.  

per serving

Calories: 238; total fat: 15.8g; saturated fat: 3.1g; cholesterol: 65mg; sodium: 360mg; total carbohydrate: 12.5g; dietary fiber: 1.9g; total sugars: 8.4g; protein: 22.9g; calcium: 37mg; iron: 2mg

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