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SALMON AND BLUEBERRY SALAD WITH RED
ONION VINAIGRETTE 1
medium red onion, thinly sliced in half rings
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
4 salmon fillet portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries
In a microwaveable cup, combine onion, red
wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the
pepper; cover loosely with plastic wrap; microwave on high power for 1
minute. Let stand, stirring occasionally, until onions turn pink, about 15
minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the
olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2
teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side
down, until just cooked through, about 6 minutes. Divide lettuce leaves
among 4 dinner plates; place salmon in the center. With a slotted spoon,
remove onions from vinegar; scatter onions, along with the blueberries, over
and around the fish. Whisk remaining 2 tablespoons of the olive oil into the
vinegar mixture; drizzle vinaigrette over salmon. YIELD: 4 portions The photo and recipe are courtesy of the North American Blueberry Council,
which has many recipes for healthy fare on its site, including this one. |
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