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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




Ingredient Checklist


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.

  • 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.


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

1 serving
264 calories; protein 23.1g; carbohydrates 11.5g; dietary fiber 1.5g; sugars 8.1g; fat 13.5g; saturated fat 2.6g; cholesterol 66.3mg; vitamin a iu 80.8IU; vitamin c 10.1mg; folate 34.7mcg; calcium 22.1mg; iron 0.7mg; magnesium 38.2mg; potassium 478.1mg; sodium 142.5mg.

3 lean protein, 1 fat, 1/2 fruit, 1/2 other carbohydrate