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5

Skinny Grilled Salmon and Blueberry-Balsamic Sauce

Prep 20 min
Total 45 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

(4-oz) fresh or frozen skinless salmon fillets

1 1/2

cups frozen organic blueberries

1/4

cup finely chopped onion

clove garlic, minced

teaspoon olive oil

tablespoons balsamic vinegar or cider vinegar

tablespoon packed brown sugar

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

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 0%
Saturated Fat 3 1/2g 0% Trans Fat 0g
Cholesterol: 60mg; 0%
Sodium: 140mg; 0%
Total Carbohydrate: 14g; 0%
Dietary Fiber 2g 0% Sugars 11g
Protein: 24g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 20%; 20%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;