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Thaw fish and blueberries, if frozen. For blueberry 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 zest. 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 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 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.