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Ingredients:

For the Salmon:
4, 3 oz Salmon Filets, skinless
2-3 cups low sodium vegetable broth
For the Sauce:
1 medium shallot, minced (about 1 tbs)
1 tsp olive oil
1 cup fresh blueberries
¾ cup balsamic vinegar
½ tsp black pepper
For the Salad:
1 ½ cups cooked quinoa
1 cup chopped arugula
½ cup shelled Edamame beans
½ cup dry roasted almond slivers
½ tsp sea salt
(Makes 4 servings)


Source, details, tips and full instruction at: nutritionistinthekitch.com

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