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Sweet-Chili Salmon with Blackberries

 Sweet-Chili Salmon with Blackberries
My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
4 ServingsPrep/Total Time: 25 min.


  • 1 cup fresh or frozen blackberries, thawed
  • 1 cup finely chopped English cucumber
  • 1 green onion, finely chopped
  • 2 tablespoons sweet chili sauce, divided
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a small bowl, combine blackberries, cucumber, green onion and 1
  • tablespoon chili sauce; toss to coat. Moisten a paper towel with
  • cooking oil; using long-handled tongs, rub on grill rack to coat
  • lightly. Sprinkle salmon with salt and pepper.
  • Place fillets on grill rack, skin side down. Grill, covered, over
  • medium-high heat or broil 4 in. from heat 10-12 minutes or until
  • fish flakes easily with a fork, brushing with remaining chili sauce
  • during the last 2-3 minutes of cooking. Serve with blackberry
  • mixture. Yield: 4 servings.
Nutritional Facts: 1 fillet with 1/2 cup berry mixture equals 303 calories, 16 g fat (3 g saturated fat), 85 mg cholesterol, 510 mg sodium, 9 g carbohydrate, 2 g fiber,

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Sweet-Chili Salmon with Blackberries (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.