Healthified Grilled Salmon and Blueberry-Balsamic Sauce

 

4

4-ounce fresh or frozen skinless salmon fillets

1 1/2

cups Cascadian Farm® 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)

• 1 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.
• 2 Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon.
• 3 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.
• 4 Serve blueberry sauce over salmon. If desired, sprinkle with chives.