Salmon with Warm Blueberry Vinaigrette

1 tsp. unsalted butter
1 large shallot, minced
1 cup fresh or frozen unsweetened blueberries
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 tsp. chopped fresh rosemary
1/4 tsp. salt
Freshly ground black pepper
4 (5-oz.) skinless wild salmon filets
1 Tbsp. chopped chives

You can either grill or roast the salmon. If roasting, preheat oven to 425 degrees F. Line baking sheet with foil and spray with nonstick spray.

Heat butter in a small saucepan over medium heat and add shallot. Cook, stirring constantly, until softened, 1-2 minutes. Stir in blueberries, vinegar, syrup, water, rosemary and salt. Increase heat to medium-high and cook, stirring occasionally and pressing the berries with spatula to crush, until mixture is thickened, about 5 minutes.

Meanwhile, sprinkle salt and pepper over salmon and, if roasting, place on baking sheet. Bake until salmon is just slightly pink at center, 10-12 minutes.*  Alternatively, you can grill the salmon 4 minutes per side.

Spoon blueberry sauce over each serving and sprinkle with chives.

Martha Stewart suggests roasting salmon filets about 10 minutes for each one-inch of thickness.

Yields: 1 filet and 1/4 cup sauce per serving
WW SmartPoints per serving: 5