Ingredients

　　4 dried Szechuan chiles (about 1 inch long), seeded

　　1/4 cup water

　　1 teaspoon sesame oil

　　4 cloves garlic, finely chopped

　　1 pint blueberries

　　4 teaspoons apple cider vinegar

　　1 teaspoon sugar

　　1/4 teaspoon salt

　　4 grilled 6-ounces wild salmon fillets

　　Place chiles and water in a skillet and simmer until soft, about 2 minutes. Add sesame oil and garlic; cook until fragrant, 1 to 2 minutes. Stir in blueberries, apple cider vinegar, sugar and salt. Bring to a boil and cook, mashing berries with a wooden spoon until a thick sauce forms, 5 minutes. Remove from heat. Divide sauce over salmon fillets.

Nutrition Per Serving

　　12.4 g

　　fat 1.9 g saturated

　　16.5 g carbohydrates

　　2.5 g fiber

　　35.3 g protein

　　#### Nutritional analysis provided by Self