Crisp seared salmon and a ruby red sauce made with frozen raspberries, raspberry balsamic salmon is a treat for the tastebuds as well as the eye. It comes together in just minutes, making it quick and easy for a mid-week Valentines dinner. Just add a salad and asparagus or green beans and your are set to show them you love them. Because food is love made edible.
Raspberry Balsamic Salmon
Whether you are cooking Valentines dinner for your family, friends or just that special someone, with Valentines falling on a Tuesday you need an easy but special recipe. Cooking at home is easier, healthier and certainly cheaper than trying to eat out. Salmon filets cook in less than 10 minutes and the sauce takes about the same amount of time. You can make the sauce a few days ahead and keep refrigerated, the re-heat to simplify things.
How to Sear Salmon Filets
First, skin the salmon (or have the fish guy do it for you). Next turn the salmon bottom side up and slice out any dark purple flesh. This is the blood line and it can be strong for some people. If that doesn’t bother you, skip this step. For how to, see the photos in this post.
Season salmon filets with sea salt, ground black pepper and granulated garlic, then sear in a non-stick pan over medium heat with just a tiny bit of olive oil until the fish has a crisp golden crust, about 4 minutes. Turn the fish over, cover the pan with a lid, then turn the heat to low. Salmonsteam-finishes in another 4 minutes. It’s so easy. When done the salmon will be firm to the touch. Check with a digital thermometer for an internal temperature of 145°F. Timing will depend on the thickness of your filets.
Raspberry Balsamic Sauce
To make this easy, I went with frozen organic raspberries for the sauce. Many recipes start with raspberry jam, but jam is so high in added sugar. And since we are not jam eaters, the jar would get thrown out eventually. Too much waste. Plus frozen raspberries are always in my freezer, ready for smoothies and sauces.
Thaw raspberries overnight in the refrigerator or in a glass bowl in the microwave using 50% power for a couple of minutes. You want the raspberries totally thawed and soft. Pour the soft raspberries into a food processor or blender and puree.
Next, place the pureed berries into a fine sieve over a medium bowl. With a small ladle friend the seeds out of the berries using circular motions in the sieve. The bowl catches the beautiful seedless puree. Add the pureed to a small pan, then add the rest of the sauce ingredients and simmer until thickened, about 7-9 minutes. Keep sauce warm until the salmon is ready, or make it ahead of time and refrigerate covered for up to 4 days.
Complete Your Dinner Menu
Get your greens in with a tossed green salad. If you want to keep going with the raspberry theme, make a raspberry vinaigrette with raspberry vinegar and olive oil. Add drained artichoke hearts and a little goat cheese if you enjoy dairy. Some toasted walnuts are good too.
For veggies, serve with either baby green beans or roast asparagus as both take just a few minutes to cook. If you need help with timing, see these recipes links: quick and easy green beans or how to roast asparagus.
Happy Valentines Day everyone! May it be a day filled with love for you, your family and friends.
Monday 2/13/17 I did a FaceBook Live class with Dee Eastman, Director of The Daniel Plan, in my kitchen. Our theme was heart healthy foods and I demonstrated an easy, heart healthy Valentines menu including this salmon as the entree.
We're in the kitchen Live with A Food Centric Life with Chef Sally Cameron and Dee cooking a heart ❤️ healthy Valentine's dinner! Join us!
Posted by The Daniel Plan on Monday, February 13, 2017
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.
- 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.
Raspberry sauce can be made up to 4 days ahead and refrigerated. Heat before serving with salmon.