Greek Salmon with Blueberry Tzatziki recipe

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Ingredients

4 (4 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon snipped fresh oregano
Freshly ground black pepper
Fresh blueberries
1 sprig Fresh oregano
2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt
1 teaspoon finely shredded lemon peel
1 clove garlic, minced
½ cup crushed blueberries

Nutrition Info

269.4 calories
carbohydrate: 12.2 g
cholesterol: 55.4 mg
fat: 10.1 g
fiber: 0.7 g
protein: 31 g
saturatedFat: 1.9 g
servingSize: -
sodium: 75.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below), chill.

  2. Preheat broiler. Rinse fish, pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice, sprinkle with oregano and pepper.

  3. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired).

  4. Blueberry Tzatziki: Whisk together the VOSKOS® Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.

Recipe Yield

4 servings

Recipe Note

So-moist broiled herbed salmon complements this sauce--a refreshing blueberry twist on the classic Greek tzatziki sauce. Creamy blueberry Greek yogurt, crushed fresh blueberries, some lemon peel, and garlic transform the sauce into a refreshing new topper for this healthful fish.

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