Berry BBQ Salmon
Servings: 4
Ingredients
- 1 lb. Sockeye salmon
- 1/2 cup California Giant blueberries
- 1/2 cup diced California Giant strawberries
- 1/2 cup BBQ sauce (I like Stubb’s BBQ sauce as it only has 4g of sugar per serving and has a great flavor profile!)
- 1/4 cup blueberry jelly (reduced-sugar, if possible)
- 1 Tbsp white balsamic vinegar (I’ve made the recipe with and without the white balsamic vinegar and don’t feel it’s a make or break ingredient. I enjoy the extra tanginess, but if you don’t have this ingredient on hand, I would just omit it!)
- Salt & black pepper
- Additional berries for garnish
Instructions
- Preheat oven to 425° and lightly grease a foil-lined baking sheet.
- Chop strawberries and mix berries with BBQ sauce, jelly and vinegar in a small mixing bowl or 2 cup glass measuring cup.
- Place salmon on the greased baking sheet skin side down and lightly salt and pepper the fish. Evenly pour and spread the berry sauce mixture on top of the salmon and bake for about 12 minutes or until a thermometer reads 145°.*
- Garnish with additional berries, a veggie and grain of your choice!
Notes
*"Flaking” salmon with a fork is usually a good way to detect doneness, but that’s more challenging with the berry sauce on top.