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Salmon and Blueberry Salad with Vinaigrette
Courtesy of US Highbush Blueberry Council
Servings: 4
Prep Time: 15 Min.
Cook Time: 6 Min.
What you need:
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1 c. fresh blueberries
1 medium red onion, thinly sliced in half rings
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. salt, divided
1/4 tsp. ground black pepper, divided
3 Tbsp. olive oil, divided
1 1/2 lb. salmon fillet, cut crosswise in 4 portions
6 c. lettuce leaves in bite size pieces
What to do:
1. In a microwavable cup, combine onion, red wine vinegar, sugar, 1/2 tsp. of the salt and 1/8 tsp. of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes.
2. Meanwhile, preheat grill or broiler. Brush 1 Tbsp. of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 tsp. salt and 1/8 tsp. pepper.
3. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes.
4. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 Tbsp. of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.

**Exceeds sodium recommendation, recommended amount 480 mg per serving or less; to reduce sodium, decrease the amount of salt in the recipe to 1/2 tsp.
Serve with:
Warmed crusty rolls, lemonade and fresh fruit slices
Wine pairings:
Pinot Noir, Chardonnay, Beaujolais
Nutritional information:
Calories: 343;   Total Fat: 17g;   Saturated Fat: 0g;   Total Carbs: 10g;   Fiber: 2g;   Protein: 36g;   Sodium: 563mg;  
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