- 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
- Fresh oregano (optional)
- Blueberry Tzatziki:
- 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt
- 1 teaspoon finely shredded lemon peel
- 1 clove garlic, minced
- 1/2 cup crushed blueberries
- Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.
- 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.
- 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).
- Blueberry Tzatziki: Whisk together the VOSKOS(R) 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.
04/27/2018
recipepes.com
Greek Salmon with Blueberry Tzatziki, recipe
PT15M
PT1H
5
455 calories