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Salmon and blueberries salad

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 25
Baking 7
Portions 4
Freezing No


  • 1 chopped onion
  • 65 ml (1/4 cup) of red wine vinegar
  • 5 ml (1 teaspoon) of sugar
  • 5 ml (1 teaspoon) of salt
  • 1 ml (1/4 teaspoon) of pepper
  • 45 ml (3 tablespoons) of olive oil
  • 675 gr (1½ L) of transversely sliced salmon into 4 portions
  • 1,5 L (6 cups) of lettuce into pieces
  • 250 ml (1 cup) of fresh blueberries
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  • In a microwave safe cup, mix onion, vinegar, sugar, half salt and half pepper. Lightly cover with plastic wrap and microwave at max for 1 minute.
  • Cool down while stirring from time to time until onions brown, so for about 15 minutes.
  • Meanwhile, preheat a grill. Spread 15 ml (1 tablespoon) of olive oil over both sides of salmon fillets then spread with remainings of salt and pepper. Grill salmon, skin down, until cooked over both sides for about 6 minutes.
  • Divide lettuce onto 4 plates and lset salmon in its center. With a skimmer, remove onions from vinegar and spread with onion strips and blueberries, beside and over the salmon. Whisk remainings of olive oil with the mixture of vinegar and pour a little of vinaigrette over the salmon.

Chef's notes