Blueberry Balsamic Salmon Food
GRILLED SALMON WITH QUICK BLUEBERRY PAN SAUCE
Provided by Lori Longbotham
Categories Quick & Easy Low Cal Backyard BBQ Dinner Blueberry Salmon Summer Grill Grill/Barbecue Healthy Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
- Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
- Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
SKINNY GRILLED SALMON AND BLUEBERRY-BALSAMIC SAUCE
56% less sat fat • 73% less sodium than the original recipe. Frozen blueberries are more than quick and flavorful-they're also a great source of healthful antioxidants.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 11 g, TransFat 0 g
BLUEBERRY BALSAMIC SALMON
Steps:
- Combine blueberries, vinegar, honey and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill for about 5 minutes per side over medium heat. When salmon is cooked to your liking, remove from grill and drizzle with blueberry glaze.
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- In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken.
- In the meantime, place an oven rack 6 inches from the broiler. Preheat oven broiler to high. Optional: Line a baking sheet with aluminum foil.
- Pat salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper.
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- Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
- Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
- As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
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