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Salmon and Blueberry Salad with Red Onion Vinaigrette



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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


  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.


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

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preparation methods
cuisines North & South American, Other North American
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