Ingredients
4
(4-oz) fresh or frozen skinless salmon fillets
1 1/2
cups frozen organic blueberries
1/4
cup finely chopped onion
1
clove garlic, minced
1
teaspoon olive oil
2
tablespoons balsamic vinegar or cider vinegar
1
tablespoon packed brown sugar
1
teaspoon grated fresh ginger
1/2
teaspoon finely shredded lemon peel
Nonstick cooking spray
1/8
teaspoon salt
1/8
teaspoon ground black pepper
Snipped fresh chives (optional)
Preparation
Thaw fish, if frozen, and blueberries. For sauce: In a small saucepan, cook and stir onion and garlic in hot oil about 3 minutes or until softened. Add 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 salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon.
Place salmon on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
Serve blueberry sauce over salmon. If desired, sprinkle with chives.
