Salmon and blueberries salad
25
7
4
No
Ingredients
- 1 chopped onion
- 65 ml (1/4 cup) of red wine vinegar
- 5 ml (1 teaspoon) of sugar
- 5 ml (1 teaspoon) of salt
- 1 ml (1/4 teaspoon) of pepper
- 45 ml (3 tablespoons) of olive oil
- 680 g (1 1/2 pounds) of transversely sliced salmon into 4 portions
- 1.5 litres (6 cups) of lettuce into pieces
- 250 ml (1 cup) of fresh blueberries
Preparation
Side-by-side mode
- In a microwave safe cup, mix onion, vinegar, sugar, half salt and half pepper. Lightly cover with plastic wrap and microwave at max for 1 minute.
- Cool down while stirring from time to time until onions brown, so for about 15 minutes.
- Meanwhile, preheat a grill. Spread 15 ml (1 tablespoon) of olive oil over both sides of salmon fillets then spread with remainings of salt and pepper. Grill salmon, skin down, until cooked over both sides for about 6 minutes.
- Divide lettuce onto 4 plates and lset salmon in its center. With a skimmer, remove onions from vinegar and spread with onion strips and blueberries, beside and over the salmon. Whisk remainings of olive oil with the mixture of vinegar and pour a little of vinaigrette over the salmon.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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