Grilled Salmon with Blueberry Sauce
Berries are naturally low in sugar and packed with fiber, vitamins, and minerals and are one of the most antioxidant-rich foods around. Since blueberries are in season right now and fresh Alaskan salmon is hitting the grocery stores, I am sharing a great recipe I’ve found with you!
Grilled Salmon with Blueberry Sauce
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 tallow or avocado oil
2 tablespoons balsamic or apple cider vinegar
1 tablespoon sucanat
1 teaspoon grated fresh ginger
½ teaspoon finely shredded lemon peel
Avocado oil cooking spray
⅛ teaspoon unrefined sea salt
⅛ teaspoon ground pepper
1 teaspoon chopped fresh chives
Instructions:
- Thaw fish and blueberries, if frozen.
- For blueberry sauce, cook and stir onion and garlic in a small saucepan in tallow or avocado oil for about 3 minutes or until softened.
- Add the blueberries, vinegar, sucanat, ginger, and lemon peel. Bring to boiling; reduce heat.
- Simmer, uncovered, for about 15 minutes or until the sauce has thickened and reduced to 1 cup.
- Meanwhile, rinse the salmon; pat dry with paper towels. Lightly coat the salmon with cooking spray; sprinkle with salt and pepper. Measure the thickness of the salmon.
- Place the salmon on the rack of an uncovered grill directly over medium coals. (You can cover the grill grate with foil first for easier cleanup.)
- 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.
- Top each serving of salmon with blueberry sauce and sprinkle with chives.
Serve with your choice of healthy starch (like sweet potato, mashed Yukon gold potatoes, or rice cooked with coconut oil) and green veggie (like roasted fresh broccoli or green beans, or sauteed kale).
If you enjoy fish recipes, see my Hemp Crusted Trout (or salmon) recipe!