Looking to elevate your weeknight dinner with something both nutritious and flavorful?
Our Grilled Salmon with Blueberry Sauce is a family favorite and the perfect blend of savory and sweet. Inspired by a recipe shared with Debbie by one of her clients years ago, we’ve simplified it to make it even easier for busy weeknights.
Wild-caught salmon is rich in heart-healthy omega-3s, while the tangy blueberry sauce provides a burst of antioxidant-packed flavor. Whether you’re preparing a meal for the family or hosting guests, this dish pairs beautifully with seasonal vegetables for a wholesome, delicious dinner.
Grilled Salmon with Blueberry Sauce
by Debbie Steinbock
Ingredients:
4 Wild Salmon Fillets, approximately 6 oz each
1 Tbsp. olive oil, divided
1 cup blueberries, fresh or frozen
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 tsp. chopped rosemary, fresh or dried
½ tsp. sea salt
black pepper, optional
Method:
- Prep the salmon: Using ½ Tbsp. of olive oil, gently brush the salmon fillets with olive oil and season with sea salt and pepper, if desired.
- To make the blueberry sauce: In a small pan, heat ½ Tbsp. of olive oil over medium heat. Add the blueberries, balsamic vinegar, maple syrup, water, rosemary, and sea salt. Stir gently and bring the mixture to a simmer. Increase the heat to medium-high, stirring occasionally and pressing the berries with the back of a spatula to release their juices. Continue cooking until the sauce thickens and becomes syrupy, about 5 minutes.
- Grill the salmon: Place salmon on a preheated grill and cook until fish flakes easily with a fork, about 6 to 8 minutes per side, starting with flesh side down.
- Top each salmon fillet with blueberry sauce. Serve with a seasonal vegetable and complex carbohydrate.
