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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 dried szechuan chiles (about 1 inch long), seeded |
1/4 cup water |
1 teaspoon sesame oil |
4 cloves garlic, finely chopped |
1 pint blueberries |
4 teaspoons apple cider vinegar |
1 teaspoon sugar |
1/4 teaspoon salt |
4 grilled 6-ounces wild salmon fillets |
Directions:
1. Place chiles and water in a skillet and simmer until soft, about 2 minutes. Add sesame oil and garlic; cook until fragrant, 1 to 2 minutes. Stir in blueberries, apple cider vinegar, sugar and salt. Bring to a boil and cook, mashing berries with a wooden spoon until a thick sauce forms, 5 minutes. Remove from heat. Divide sauce over salmon fillets.
2. Per serving: 319 calories, 12.4 g, fat 1.9 g saturated, 16.5 g carbohydrates, 2.5 g fiber, 35.3 g protein Nutritional analysis provided by Self
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