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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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Blueberry Salmon Salad

Salads & Appetizers

Blueberry Salmon Salad

Yields
4 portions

Ingredients

 

  • 1 medium-sized red onion, thinly sliced in half rings
  • 1/4 cup (50 ml)  red wine vinegar
  • 1 teaspoon (5ml) sugar
  • 1 teaspoon (5ml) salt, divided
  • 1/4 teaspoon (1ml) ground black pepper, divided
  • 3 tablespoons (50ml) olive oil, divided
  • 1-1/2 pounds (750 g) salmon fillet, cut crosswise in 4 portions
  • 6 cups (1.5L) lettuce leaves in bite-sized pieces
  • 1 cup (250ml) fresh blueberries

 

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.