Salmon and Blueberry Salad with Red Onion Vinaigrette

1   medium-sized red onion, thinly sliced into half-rings
1/4   cup red wine vinegar
1   tsp sugar
1   tsp salt, divided
1/4   tsp ground black pepper, divided
3   tbsp olive oil, divided
1 1/2   lb salmon fillet, cut cross-wise into 4 portions
6   cups lettuce leaves in bite-sized pieces
1   cup fresh blueberries

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

Serves 4. Analysis per serving: 381 calories, 35g protein, 21g fat (3g saturated),
10g carbohydrates

Source: US Highbush Blueberry Council (