Skinny Grilled Salmon and Blueberry-Balsamic Sauce

 

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)
• 
  

• Steps

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.