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Grilled/Broiled Salmon with Blueberries and Sweet Potatoes



This salmon recipe crosses the seasons, with spring-like greens and dill, summery blueberries and feta, and autumnal sweet potatoes.

You can grill or broil the salmon, and you could certainly substitute cherry tomatoes for the blueberries.
 
The balsamic glaze is easy, and you can make more than you need for this meal, to refrigerate for future use.
 
Grilled/Broiled Salmon with Blueberries and Sweet Potatoes
The main recipe takes 35 minutes from start to finish … make the balsamic glaze in advance.
Makes 6 servings
 
2 sweet potatoes, peeled and cut into 1 1/2-inch chunks
Salt and ground black pepper
1 tablespoon brown sugar
1 tablespoon whole-grain mustard
1 teaspoon hot sauce (optional)
Six portions (4 or 6-oz.) wild salmon (any kind) or one 24-oz. whole sockeye salmon fillet cut into 4 to 6 pieces
3/4 cup blueberries 6 cups mixed greens
Balsamic glaze, to serve
Feta cheese, to serve
Fresh dill, to serve
 
Balsamic glaze recipe
Makes about 1 cup
 
1/4 cup brown sugar or honey (optional)
Pinch of salt
  1. Mix balsamic vinegar with (or without) brown sugar or honey in a saucepan, bring to a boil and reduce to a low simmer, and cook until thick but easily pourable, about 10 minutes.
  2. Let it cool completely before serving.
Main recipe
Heat the oven to 425 F, and line a baking sheet with foil. If you choose to grill the salmon, prepare the grill.
  1. In a medium bowl, toss the sweet potatoes with the olive oil. Season with salt and pepper. Spread evenly on the prepared baking sheet and bake until tender and browned, turning occasionally, 20 to 25 minutes.
  2. Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil. Spray another baking sheet with cooking spray. 
  3. In a small bowl, mix together the brown sugar, mustard, hot sauce (optional) and 1/2 teaspoon salt.
  4. Arrange the salmon pieces on the prepared pan and spread the brown sugar mixture over the top of each piece.
  5. Cook the salmon 4 inches from the broiler for 2 minutes, or until browned and cooked to the desired level. Or, grill over hot coals for 4 to 6 minutes, until just done. (It should still be slightly pink in the center. Cover to self-cook for a few minutes.)
  6. Arrange 1 cup of greens on each serving plate. Top with a piece of salmon.
  7. Divide the roasted sweet potatoes among the plates, along with the blueberries.
  8. Drizzle the dish with balsamic glaze and sprinkle with feta and fresh dill.
 
Nutrition information per serving: 360 calories; 150 calories from fat (42 percent of total calories); 17 g fat (3 g saturated; 0 g trans fats); 100 mg cholesterol; 19 g carbohydrate; 3 g fiber; 8 g sugar; 36 g protein; 400 mg sodium.
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