Grilled Salmon With Tangy Blueberry Slaw Recipe

This delicious salmon recipe comes from the friendly folks at Coffee Creek Ranch Where picture-postcard views await you in the Trinity Alps Wilderness Area of Northern California. Take in snow-capped mountains, cascading waterfalls, lush meadows, and sparkling lakes. This salmon recipe was inspired by a trip to New Zealand where the owners had a delicious cooked fish dish served over salad. This dish is served during the ranch’s Mother’s Day lunch.

Be sure to visit the ranch during April while they have their $995/week per person promotion running. You will be glad you did!

Grilled Salmon

Grilled Salmon With Blueberry Slaw

1/3 C    Chobani Plain Fat-Free Yoghurt
4 TBSP     Rice Vinegar
4 TBSP  Honey
4 C    ¼ Inch Sliced Napa Cabbage
6 oz     Fresh Blueberries, Coarsely Chopped
¼ C    Minced Red Onion
1 ½ lbs Atlantic Salmon Fillets
Salt and Freshly Ground Pepper to Taste

DIRECTIONS

  1. Stir together yoghurt, 2 tbsp. vinegar and 2 tbsp. honey in a medium bowl
  2. Add cabbage, blueberries and onion and toss well to coat.
  3. Season with salt and pepper
  4. Season salmon with salt and pepper
  5. Stir together remaining vinegar and honey in a small bowl.
  6. Cook salmon well-oiled grill over medium heat for 5 minutes, skin side up.
  7. Turn and cook for 3 to 5 minutes more or until cooked to your liking, basting with remaining vinegar mixture.
  8. Serve over blueberry slaw

 

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