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U.S. Highbush Blueberry Council

Salmon and Blueberry Salad with Red Onion Vinaigrette


  • 1 medium-sized red onion, thinly sliced in half rings
  • ¼ cup Regina red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 3 tablespoons olive oil, divided
  • 1-½ pounds salmon fillet, cut crosswise in 4 portions
  • 6 cups lettuce leaves in bite-sized pieces
  • 1 cup fresh blueberries


  1. In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of
    salt and 1/8 teaspoon of pepper; cover loosely with plastic wrap; microwave on high power for 1 minute.
  2. Let stand, stirring occasionally, until onions turn pink, about 15 minutes.
  3. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
  4. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center.
  5. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish.
  6. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.


Per Portion:

381 calories

35 g protein

10 g carbohydrate

21 g total fat

3 g saturated fat

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