Power Up with Brain Food
Grilled Salmon with Blueberry-Horseradish Glaze
4 (6 oz) wild salmon fillets
1 teaspoon organic black pepper
1/2 teaspoon organic cinnamon
1/4 cup thawed organic blueberries (or raspberries), pureed
1 tablespoon horseradish (or to taste)
1/2 teaspoon red wine vinegar
Heat grill (or broiler, just before you are ready to cook)
In small bowl, combine salt, pepper, cinnamon, pureed berries, horseradish, and vinegar. Mix well.
When ready to cook, lightly oil grill rack. Cook salmon for 6‒8 minutes or until fish flakes easily with fork. During last 3 minutes of cooking, baste with berry mix. Serve with any remaining berry mix on the table.