Blueberry Ginger Salmon Recipe Recipe For Stuffed

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SKINNY GRILLED SALMON AND BLUEBERRY-BALSAMIC SAUCE



Skinny Grilled Salmon and Blueberry-Balsamic Sauce image

56% less sat fat • 73% less sodium than the original recipe. Frozen blueberries are more than quick and flavorful-they're also a great source of healthful antioxidants.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

4 (4-oz) fresh or frozen skinless salmon fillets
1 1/2 cups frozen organic blueberries
1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon olive oil
2 tablespoons balsamic vinegar or cider vinegar
1 tablespoon packed brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon finely shredded lemon peel
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Snipped fresh chives (optional)

Steps:

  • Thaw fish, if frozen, and blueberries. For 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 peel. 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 nonstick 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 of fish 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.

Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 11 g, TransFat 0 g

BLUEBERRY-BBQ SALMON



Blueberry-BBQ Salmon image

Need a new way to do fish? Or want to try salmon, but don't care for fish? This recipe is super easy and wonderfully delicious. Take it from me, I am not a fish eater at all. Serve with any vegetable side dish and wild rice.

Provided by cmc72776

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 10m

Yield 4

Number Of Ingredients 3

2 tablespoons barbeque sauce
2 teaspoons blueberry jam
1 (1 pound) fillet salmon

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  • Mix together barbecue sauce and blueberry jam in a small bowl until well combined. Place salmon on the prepared baking sheet and cover with 2/3 of the sauce. Reserve remaining sauce.
  • Broil the salmon in the preheated oven until fish flakes easily with a fork, 5 to 10 minutes. Remove from the oven and cover with the remaining sauce to serve.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 5.1 g, Cholesterol 50.4 mg, Fat 6.7 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 135.4 mg, Sugar 3.6 g

BAKED SALMON WITH BLACKBERRY GINGER GLAZE



Baked Salmon with Blackberry Ginger Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup water
12 ounces blackberries
1 (1-inch) piece ginger, peeled and sliced into coins
1/2 lemon, juice
1/4 cup sugar
1 tablespoon olive oil
4 (8-ounce) skinless salmon fillets
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
  • Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.

GINGER BLUEBERRY OATMEAL MUFFINS RECIPE



Ginger Blueberry Oatmeal Muffins Recipe image

These blueberry muffins can be made with fresh or frozen blueberries. We throw sesame seeds into the batter, I know not everyone loves them, so feel free to leave them out. They do add a really nice nuttiness, though.

Provided by Adam and Joanne Gallagher

Time 35m

Yield Makes 12 muffins

Number Of Ingredients 15

3/4 cup (65 grams) rolled oats
1 cup (130 grams) all-purpose flour
2 tablespoons (20 grams) sesame seeds, optional
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (100 grams) granulated sugar
1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
1 large egg
2 teaspoons finely grated fresh ginger
1 1/2 teaspoons vanilla extract
3/4 cup (180 ml) milk; dairy and non-dairy both work
8 ounces fresh or frozen blueberries (about 1 cup)
1/2 cup powdered sugar
1 tablespoon milk; dairy and non-dairy both work
1/4 teaspoon vanilla extract

Steps:

  • Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
  • Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
  • Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
  • Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
  • While the muffins are still slightly warm - after about 10 minutes of cooling - you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
  • In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides - some of the glaze will drip all the way through the rack and onto the paper towels.

SPARKLING BLUEBERRY-GINGER LEMONADE



Sparkling Blueberry-Ginger Lemonade image

Fresh ginger and lemon pair up with Emergen-C® Energy+ Blueberry-Acai for a zippy sparkling beverage. Garnish each glass with a skewer of blueberries to elevate this energizing refresher.

Provided by Emergen-C(R)

Categories     Drinks Recipes     Lemonade Recipes

Time 10m

Yield 1

Number Of Ingredients 6

1 (1 1/2 inch) piece peeled fresh ginger
¾ cup chilled sparkling water
2 tablespoons fresh lemon juice
1 packet Emergen-C® Energy+ Blueberry-Acai vitamin drink mix
Ice cubes
4 Fresh blueberries

Steps:

  • Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
  • Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
  • Serve over ice. Garnish with blueberries, if desired.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 12.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 77.1 mg, Sugar 8.4 g

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