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 10minutes
Cook Time 10minutes
Total Time 20minutes
10ouncesfrozen raspberriescompletely thawed
1smallorange (regular or blood orange)juiced, 1/4 cup
1tablespoonpureed gingerjarred or finely grated
46 ouncesalmon filetsskinned
1/2teaspoonground black pepper
1containerfresh raspberriesfor 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.
Recipe from Chef Sally Cameron of AFoodCentricLife.com