1 (16 oz.) pkg. Blue Circle Alaskan wild sockeye salmon (4 ct.), thawed  

2 Tbsp. minced shallots 

6 tsp. Fresh Thyme extra virgin olive oil, divided 

1¼ cups blueberries, divided  

1 Tbsp. Fresh Thyme pure honey 

½ tsp. orange zest 

1 Tbsp. fresh orange juice 

3 large sprigs Fresh Thyme organic thyme, plus more for garnish 

1 Tbsp. Fresh Thyme salted butter, cut up   

½ tsp. Fresh Thyme coarse sea salt 

¼ tsp. Fresh Thyme organic ground black pepper  

1. Remove salmon from refrigerator and pat dry. Let stand at room temperature for 15 to 20 minutes while preparing sauce. 
2. For sauce, in a small saucepan, cook shallots in 2 tsp. oil over medium heat for 30 to 60 seconds or until softened.  
3. Add ¾ cup blueberries, honey, orange zest and juice, and 3 thyme sprigs to shallots in saucepan. Gently simmer, uncovered, for 1 to 2 minutes or until berries just begin to burst. Stir in remaining ½ cup blueberries. Cook and stir for 30 to 60 seconds more or just until blueberries begin to soften. Remove from heat; stir in butter until melted. Remove and discard thyme sprigs.  
4. For salmon, preheat a large grill pan over medium heat. Brush pan with 2 tsp. oil; heat until simmering. Meanwhile, rub both sides of salmon with remaining 2 tsp. oil; sprinkle with salt and pepper. 
5. Add salmon, skin side up, to grill pan and grill for 3 to 4 minutes or until grill marks form. Turn salmon fillets over and grill for 3 to 4 minutes more or until salmon reaches 145°F.  
6. Transfer salmon fillets to plates, top with blueberry sauce, and garnish with fresh thyme. 

Each serving contains: 280 calories, 15 g fat, 4 g saturated fat, 0 g trans fat, 70 mg cholesterol, 410 mg sodium, 13 g carbohydrates, 1 g fiber, 10 g sugar, 26 g protein. Daily values: 80% vitamin D, 2% calcium,  6% iron, 10% potassium.