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Author Notes: This dish is not only delicious but extremely nutritious! Blueberries are a great source of antioxidants and vitamins C, E, riboflavin, niacin, and folate. An overall superfood! Combined here with Salmon that is high in Omega-3 fatty acids and vitamins A, B and D as well as the minerals calcium, iron, phosphorus and selenium. —Susan E. Levy
- 1 pound salmon
- 1 tablespoon olive oil
- ¼ cups shallots, diced
- 2 cloves garlic, minced
- 1 ¼ cups fresh or frozen (thawed) blueberries
- 1 tablespoon balsamic vinegar
- 15 leaves of basil, roughly chopped
- 1 tablespoon honey
- 3 tablespoons water
- Preheat oven to 350°. Place salmon on nonstick baking sheet and place in oven; check at 7 minutes. Salmon is done when just firm to the touch.
- Meanwhile, in a small pan, heat oil on medium heat. Add shallots and garlic and sauté until soft; about 3-5 minutes.
- Add blueberries, vinegar, basil and honey. Warm through, stirring occasionally, then add water. Simmer for a few more minutes until berries are soft and basil aromatic.
- Transfer to blender or food processor and blend. Spoon over salmon fillets.
- Per serving: 303 calories, 24g protein, 17g carbohydrates, 15g fat (4g sat, 11g mono/poly), 57mg cholesterol, 1g fiber, 60mg sodium
- Seasoned Cook - Experiment with other fruits such as strawberries or pineapple. Save extra sauce for tomorrow’s lunch wrap.