SKINNY GRILLED SALMON AND BLUEBERRY-BALSAMIC SAUCE

Skinny Grilled Salmon and Blueberry-Balsamic Sauce image

56% less sat fat • 73% less sodium than the original recipe. Frozen blueberries are more than quick and flavorful-they're also a great source of healthful antioxidants.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 (4-oz) fresh or frozen skinless salmon fillets
1 1/2 cups frozen organic blueberries
1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon olive oil
2 tablespoons balsamic vinegar or cider vinegar
1 tablespoon packed brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon finely shredded lemon peel
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Snipped fresh chives (optional)

Steps:

Thaw fish, if frozen, and blueberries. For sauce: In a small saucepan, cook and stir onion and garlic in hot oil about 3 minutes or until softened. Add blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup.
Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon.
Place salmon on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
Serve blueberry sauce over salmon. If desired, sprinkle with chives.

Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 11 g, TransFat 0 g