Salmon and Blueberry Salad with Red Onion Vinaigrette
Great salad dish for the health-conscious eater.
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Recipe Details:
Servings 4
Prep Time: 15 min
Cook Time: 6 min
1 medium-sized red onion, thinly sliced in half rings
1/4 cup Regina® red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1 1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 15 min
Cook Time: 6 min
Ingredients
1 cup fresh Naturipe® Farms blueberries, washed1 medium-sized red onion, thinly sliced in half rings
1/4 cup Regina® red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1 1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
Directions
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.Recipe courtesy of U.S. Highbush Blueberry Council.
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Salmon and Blueberry Salad with Red Onion Vinaigrette
Salmon and Blueberry Salad with Red Onion Vinaigrette
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