Grilled/Broiled Salmon with Berry Sauce
3 tablespoons organic macadamia nut or extra virgin olive oil
3 tablespoons blueberry (or raspberry) vinegar
1 1/2 teaspoons lime juice
2 cloves garlic, minced
4 (6 oz) skinless-boneless wild salmon fillets
1 cup frozen organic wild frozen blueberries, thawed
1 cup organic frozen raspberries, thawed and pureed
- In a sturdy plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Add salmon, turning to coat all sides. Marinate, in refrigerator, 1‒2 hours.
- Reserving marinade, remove salmon and pat dry with a paper towel.
- Prepare sauce by combining marinade, blueberries and raspberry puree in a saucepan. Stirring occasionally, place over medium heat and cook 5‒7 minutes until slightly thickened. Remove from heat and set aside.
- Grill (or broil) salmon for 3‒4 minutes per side or until just done (flakes under firm pressure from a fork). Serve the salmon with the blueberry-raspberry sauce.