Recipe Image

Grilled Salmon with Blueberry Sauce

  • 25 m
  • 35 m
Diabetic Living Magazine
“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.”


    • 4 (4 ounce) fresh or frozen skinless salmon fillets
    • 1½ cups fresh or frozen blueberries
    • ¼ cup finely chopped onion
    • 1 clove garlic, minced
    • 1 teaspoon olive oil
    • 2 tablespoons balsamic vinegar or cider vinegar
    • 1 tablespoon packed brown sugar or brown sugar substitute (see Tip) equivalent to 1 tablespoon brown sugar
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon finely shredded lemon peel
    • Cooking spray
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper
    • Chopped fresh chives (optional)


  • 1 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.
  • 2 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.
  • 3 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 ½-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling.
  • 4 Serve the blueberry sauce over the salmon. If desired, sprinkle with chives.
  • 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.
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