Seared Salmon with Blueberries Recipe

For the past few months I’ve really cracked down and made the commitment to eat healthier and one of the ways that I’ve been doing that is by incorporating more fish into our weekly diet. We’ve never been huge fish eaters but now that I’ve been learning new ways to prepare it, we are finding out that we enjoy it even more than before.

Just last week this recipe hit my email box and I’ve already printed it out and it’s on my “to-make list” for sure! It looks absolutely delicious and I love that it combines salmon with quinoa and fresh blueberries. The recipe was created by Executive Chef at Pritikin Longevity Center + Spa, Anthony Stewart. It will make 4 servings. Recipe and Photo used with permission.

Seared Salmon with Blueberries and Quinoa Recipe

¾ cup uncooked quinoa
½ cup balsamic vinegar
2 cups fresh blueberries
4 four-ounce salmon fillets
Pre-heat grill to medium-high heat.

Bring quinoa and 1-1/2 cups water to a boil in a medium saucepan. Reduce heat to low, and cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes.

While quinoa is simmering, pour balsamic vinegar and blueberries into a small saucepan. Bring to boil on the stove. Reduce heat and stir regularly under mixture is reduced by half, about 10 minutes. Remove from heat.

To grill salmon, place your fillets on grill rack lighted misted with oil spray, and directly over coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness, or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling.

If your fillets still have skin, remove the skin after grilling.

On 4 individual plates, divide quinoa. Top with salmon. Top salmon with blueberry sauce. Garnish each plate, if desired, with a few fresh blueberries.

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