Greek Salmon With Blueberry Tzatziki

• 4 (4 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh oregano
• Freshly ground black pepper
• Fresh blueberries
• Fresh oregano (optional)
• Blueberry Tzatziki:
• 2 (5.3 ounce) containers VOSKOS(R) Nonfat Blueberry Greek Yogurt
• 1 teaspoon finely shredded lemon peel
• 1 clove garlic, minced
• 1/2 cup crushed blueberries

1. Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill.
2. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice; sprinkle with oregano and pepper.
3. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired).
4. Blueberry Tzatziki: Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.

salmon, olive oil, lemon juice, fresh oregano, freshly ground black pepper, fresh blueberries, fresh oregano, containers voskosr, lemon peel, clove garlic, blueberries

Taken from www.allrecipes.com/recipe/237939/greek-salmon-with-blueberry-tzatziki/ (may not work)