Skinny Grilled Salmon And Blueberry Balsamic Sauce Food

SKINNY GRILLED SALMON AND BLUEBERRY-BALSAMIC SAUCE

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.

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE

Steps:

• Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
• Preheat grill to medium high-heat.
• Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

LEMON BLUEBERRY PANCAKES

Steps:

• Heat a heavy skillet or grill over medium-low heat.
• In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
• In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
• Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
• Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
• Serve with more softened butter and warm syrup.

GRILLED SALMON WITH QUICK BLUEBERRY PAN SAUCE

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.

SALMON WITH BLUEBERRY BALSAMIC SAUCE

Steps:

• Rinse the salmon. Pat dry with a paper towel. Place salmon a rimmed baking sheet sprayed with oil. Drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon bourbon brown sugar.
• Preheat oven on Hi Broil.
• Broil the salmon for about 7 minutes for medium. Test for doneness by pressing the fish with a fork - it should barely give way and be cooked nearly all the way through. Do not overcook.
• Meanwhile, add the balsamic vinegar to a small saucepan and cook over medium heat until reduced by a third. Add the blueberries and maple syrup. Cook for another minute. Stir in the tablespoon of butter.

GRILLED SALMON WITH BLUEBERRY SAUCE

Steps:

• Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
• Preheat grill or broiler to medium high-heat.
• Brush salmon with oil, and season to taste with salt and pepper. Grill or broil until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

GRILLED HONEY-BALSAMIC SALMON

Steps:

• Preheat grill.
• Spray grill rack with cooking spray.
• Mix everything but salmon and cooking spray.
• Brush mixture over salmon steaks.
• Place steaks on grill rack, cover and grill 2-3 minutes on each side or until fish flakes easily.
• Serve immediately!