Salmon with Tangy Blueberry Slaw

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Salmon with Tangy Blueberry Slaw
Salmon with Tangy Blueberry Slaw
1/3 cup Chobani Plain Fat-Free Yogurt
4 tbsp. rice vinegar, divided
4 tbsp. honey, divided
4 cups 1/4 -inch sliced Napa cabbage
1 (6- oz.) container fresh blueberries, coarsely chopped
1/4 cup minced red onion
1½ lbs. Atlantic salmon fillets
Salt and freshly ground pepper to taste

Prep: 15 minutes, Cook: 10 minutes, Serves: 4

1. Stir together yogurt, 2 tbsp. vinegar and 2 tbsp. honey in a medium bowl. Add cabbage, blueberries and onion and toss well to coat. Season with salt and pepper.

2. Season salmon with salt and pepper and stir together remaining vinegar and honey in a small bowl. Cook salmon on a well-oiled grill over medium heat for 5 minutes, skin side up. Turn and cook for 3 to 5 minutes more or until cooked to your liking, basting with remaining vinegar mixture. Serve over blueberry slaw.

Wine Suggestion
Acacia Pinot Noir

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