Greek Salmon With Blueberry Tzatziki

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 33 mins


• 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® 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.