Greek Salmon with Blueberry Tzatziki

So-moist broiled herbed salmon complements this sauce--a refreshing blueberry twist on the classic Greek tzatziki sauce. Creamy blueberry Greek yogurt, crushed fresh blueberries, some lemon peel, and garlic transform the sauce into a refreshing new topper for this healthful fish.

• Preparation Time: 25 mins
• Cooking Time: 8 mins
• Total Time: 33 mins
• Calories: 269 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• freshly ground black pepper
• 1 sprig fresh oregano
• 4 (4 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
• 1 tablespoon snipped fresh oregano
• Fresh blueberries
• 2 (5.3 ounce) containers VOSKOS® Nonfat Blueberry Greek Yogurt
• 1 teaspoon finely shredded lemon peel
• ½ cup crushed blueberries

Recipe Instructions

Step 1

Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.

Step 2

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.

Step 3

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).

Step 4

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.