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Greek Salmon with Blueberry Tzatziki


"So-moist broiled herbed salmon complements this sauce--a refreshing blueberry twist on the classic Greek tzatziki sauce. Creamy blueberry Greek yogurt, crushed fresh blueberries, some lemon peel, and garlic transform the sauce into a refreshing new topper for this healthful fish."
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33 m servings 269 cals
Original recipe yields 4 servings

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  1. Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.
  2. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice; sprinkle with oregano and pepper.
  3. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired).
  4. Blueberry Tzatziki: Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.

Nutrition Facts

Per Serving: 269 calories; 10.1 g fat; 12.2 g carbohydrates; 31 g protein; 55 mg cholesterol; 75 mg sodium. Full nutrition

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The sauce was more like sweet, cold and very thick yogurt. The salmon was fine.