Easy, elegant, and made in just minutes, pan seared salmon with raspberry sauce raspberry is quick enough for a weeknight meal or elegant enough for entertaining. The sauce works well with chicken too. Serve with asparagus or green beans and a green salad with raspberry vinaigrette.
1smallorange (regular or blood orange)juiced, ¼ cup
2tablespoonsbalsamic vinegar
2tablespoonsmaple syrup
1tablespoonpureed ginger from a jar
Pan Seared Salmon
46 ouncesalmon filetsskinned
½teaspoonsea salt
½teaspoonground black pepper
1teaspoonolive oil
Optional Garnish
1containerfresh raspberries
Instructions
Make the Raspberry Sauce
Puree completely thawed raspberries in a food processor or blender. Place the pureed raspberries into a fine sieve or strainer 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 cook over medium low heat until thickened, 7-10 minutes, stirring occasionally. Turn heat off, cover sauce and keep warm until salmon is ready to serve. Start the fish.
How to Pan Sear Salmon Filets
For a milder flavor, trim any dark purple blood line from bottom of salmon filets with a thin, sharp flexible knife (optional). Season top (rounded) 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. Carefully turn fish over, cover the pan with a lid, turn heat 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.
Notes
Raspberry sauce can be made up to 4 days ahead and refrigerated. Heat before serving with salmon.