Follow Cookwork on Twitter
Follow Cookwork on Facebook

Salmon and Blueberry Salad with Red Onion Vinaigrette

0086

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
4
serves

INGREDIENTS

1 medium-sized red onion, thinkly sliced in half rings
1/4 cup red wine vinegar
1 tsp. sugar
1 tsp. salt, divided
1/4 tsp, ground black pepper, divided
3 tbsp olive oil, divided
1 1/2 lb. salmon fillet, cut crosswise into 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries

INSTRUCTIONS

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

notes

Per portion: 381 calories, 35 g protein, 10 g carbohydrate, 21 g total fat, 3 g saturated fat

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American
Spinner Loading