Rating: 4 stars
102 Ratings
  • 5 star values: 53
  • 4 star values: 21
  • 3 star values: 19
  • 2 star values: 4
  • 1 star values: 5

Salmon and blueberries deliciously combine in this summer dish.

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

    Advertisement
  • Preheat grill to medium high-heat.

  • Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Nutrition Facts

383 calories; protein 29.6g; carbohydrates 12.8g; fat 23.2g; cholesterol 83.5mg; sodium 264.7mg. Full Nutrition
Advertisement