Directions:
- Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
- Preheat grill to medium high-heat.
- Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.74 Kcal (840 kJ) | ||
| Calories from fat | 105.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 6% | |
| Sodium | 85.25mg | 4% | |
| Potassium | 127.04mg | 3% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 9.67g | 39% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 10.1mg | 56% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 131.17 Kcal (549 kJ) | ||
| Calories from fat | 68.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 18% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 6% | |
| Sodium | 55.7mg | 4% | |
| Potassium | 83.01mg | 3% | |
| Total Carbs | 9.48g | 5% | |
| Sugars | 6.32g | 39% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 4.75g | 15% | |
| Vitamin C | 7.7mg | 20% | |
| Iron | 6.6mg | 56% | |
| Calcium | 6.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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