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Sockeye Salmon Steaks with Blueberry Chutney

4 Servings
Dinner

Characteristics

Dairy Free Gluten Free Low Sodium

Nutritional Facts Per Serving

303
Calories
22.1 g
Protein
13.3 g
Carbs
1.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 303
  • Fat 10 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   65 mg
  • Carbohydrate 13.3 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 22.1 g
    • Vitamin A 2 %
    • Vitamin C 18 %
    • Calcium 2 %
    • Iron 4 %

Method

Heat 1 Tbsp. of the oil in a small pot set over medium heat. Add the onion and ginger and cook 3 minutes. Add the blueberries, sugar, lime juice and chili flakes.

Bring to a simmer and cook until the blueberries begin to break apart and the chutney lightly thickens, about 5 minutes. Remove from the heat and stir in the mint.

Cool to room temperature, season with salt and pepper, and store in the fridge until needed.

Preheat your barbecue to medium-high. Brush the salmon with the remaining oil; season with salt and pepper. Brush the bars of your grill lightly with oil. Grill the salmon 3 to 4 minutes per side, or until just cooked through. Serve the salmon with a generous spoonful of the chutney and a garnish of lime slices.

Recipe Options: Serve the chutney with grilled sockeye salmon fillets instead of steaks. Great with coho or spring salmon and with other grilled fish, such as halibut. Make mango-blueberry chutney by replacing 1 cup of the blueberries with 1 cup of mango that has been cut into small cubes.

Serving Suggestions

Serve the salmon with some of the fabulous salads sold in our deli. Or, make your own salads by following the recipes found in our website collection, such as Basmati Rice Salad with Shrimp, Curry and Cashews, and Cauliflower and Cherry Tomato Salad with Basil.

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