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This quick and simple recipe pairs grilled salmon with a sweet and nutritious blueberry sauce. Serve it with steamed snap peas for a colorful and great-tasting meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish and blueberries, if frozen. For blueberry sauce, cook and stir onion and garlic in a small saucepan in hot oil about 3 minutes or until softened. Add the 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.

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  • Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat the salmon with cooking spray; sprinkle with salt and pepper. Measure thickness of the salmon.

  • Place the salmon on the rack of an uncovered grill directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling.

  • Serve the blueberry sauce over the salmon. If desired, sprinkle with chives.

Tips

Tip: If using a sugar substitute, we recommend Sweet N' Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: same as below, except 264 cal., 143 mg sodium, 12 g carb.

Nutrition Facts

264 calories; 13.5 g total fat; 2.6 g saturated fat; 66 mg cholesterol; 143 mg sodium. 478 mg potassium; 11.5 g carbohydrates; 1.5 g fiber; 8 g sugar; 23.1 g protein; 81 IU vitamin a iu; 10 mg vitamin c; 35 mcg folate; 22 mg calcium; 1 mg iron; 38 mg magnesium;

Reviews

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