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Ingredients
- 3/4 cup fresh or frozen blueberries
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 2 â 3 tsp brown sugar
- Balsamic vinegar
- Fresh lemon juice
- Fresh basil
Directions
- Put the blueberries, garlic and onion in a small saucepan and heat over medium heat until berries have popped and onions are getting tender. Add the sugar to taste. Add balsamic and lemon juice until the sauce is thin but not runny. Check the taste again to see if you need a bit more sugar but the sauce should be a bit tart â more on the balsamic side than on the sweet side. You can either tear up the basil and mix it into the sauce at this point or, what I prefer to do, is tear the basil into medium sized pieces and place it on top of the salmon â it should sort of stick to the surface. Then paint the salmon with the sauce. Place on a hot grill over medium high heat. The thickness of the salmon and the size of the pieces will determine your cooking time. As soon as you see the âwhite stuffâ (itâs actually called albumin protein) coming to the top surface remove the fish from the heat. It should still look a little uncooked in the center if you cut it open immediately
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 204g | |
| Calories 159 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 237mg | 7% |
| Total Carbs 39.94g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 29.27g | 20% |
| Protein 1.96g | 3% |
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