- Calories: 310
- Protein: 39 g
- Total Fat: 8 g
- Unsaturated Fat: 6.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 85 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Total Sugar: 8 g
- Natural Sugar: 3 g
- Added Sugar: 5 g
- Sodium: 430 mg
Thanks to Michelle McPeak in Houston, Texas for sharing her grilled salmon recipe with us. Featuring Merlot and antioxidant-rich berries, this dish is scrumptious, satiating and a cinch to make. Serve over a bed of sautéed spinach for a nutritious meal that pairs perfectly with a glass of wine. Cheers!
- Prep time
- Total Time
- ½ cup fresh raspberries (reserving 2 tablespoons for garnish)
- ½ cup fresh strawberries, quartered
- ½ cup merlot wine
- 1 tablespoon sugar
- 2 salmon filets (6 ounces each)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon cornstarch (optional)
In a small saucepan, combine the raspberries, strawberries, merlot and sugar. Bring to a boil.
Reduce heat and slightly crush berries; simmer uncovered for 25-30 minutes or until thickened, stirring occasionally. *If you prefer a thicker sauce, make a slurry with the cornstarch (simply dissolve in 1 to 2 tablespoons of water) and add to the sauce during the last 5-10 minutes.
Heat grill to medium to high heat and add salt and pepper. Grill salmon until cooked through, about 8 minutes. Serve grilled salmon with sauce on top (over a bed of sautéed spinach), and garnish with raspberries.