Easy, elegant, and made in just minutes, raspberry balsamic salmon is quick enough for a weeknight meal for family, friends or entertaining. The sauce works well with chicken too. Serve with asparagus or green beans and a green salad with raspberry vinaigrette.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
-10 ounces frozen raspberries completely thawed
-1 small orange (regular or blood orange) juiced, 1/4 cup
-2 tablespoons balsamic vinegar
-2 tablespoons maple syrup
-1 tablespoon pureed ginger jarred or finely grated
-4 6-ounce salmon filets skinned
-1/2 teaspoon sea salt
-1/2 teaspoon granulated garlic
-1/2 teaspoon ground black pepper
-1 teaspoon olive oil
-1 container fresh raspberries for garnish
-Start by making the sauce. In a food processor or blender, puree thawed raspberries until smooth. Place the pureed raspberries into a fine sieve over a medium bowl. With a small round ladle or large spoon, stir berries around, grinding them through the sieve until you are left with just seeds in the sieve. Discard seeds. Transfer puree to a small pan (2 quart).
-To the raspberry puree add the juice, vinegar, maple syrup and ginger. Stir together until well blended then simmer over medium low heat until thickened, about 7-10 minutes, stirring occasionally. Turn heat off, cover sauce and keep warm until salmon is ready to serve. Start the fish.
-Trim any dark purple blood line from bottom of salmon filets with a thin, sharp flexible knife. Season top side of salmon with with salt, garlic and pepper.
-Place a large non-stick skillet or fry pan over medium heat and add the olive oil. When the oil is hot, add the salmon filets, seasoned side down. Cook until a golden crust forms, about 4 minutes. Turn fish over, cover the pan with a lid, turn het to low and cook fish until done, about another 4 minutes. Salmon is done when it is firm to the touch and a digital thermometer reads 145°F when inserted into the thickest part.
-Divide sauce between 4 plates, add salmon and garnish with fresh raspberries.
Recipe Notes: Raspberry sauce can be made up to 4 days ahead and refrigerated. Heat before serving with salmon.
For step-by-step instructions on how to make this dish go to Chef Sally’s blog at A Food Centric Life