Salmon with Raspberry-Balsamic Glaze
Okay, mixing balsamic vinegar with fruity flavors like raspberry and orange does sound a little weird at first—but trust us on this one.
Ever drizzle balsamic on watermelon, for example? Its salty profile actually tastes amazing balanced with sweetness.
And as a glaze, it will transform your boring piece of plain salmon into a gourmet meal in minutes.
INGREDIENTS
- 6 fresh raspberries
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly squeezed orange juice
- 1/4 teaspoon orange peel
- 1/2 teaspoon honey
- 1 teaspoon red wine
- 4 ounces skinless salmon fillet, preferably wild (about 3⁄4″ thick)
DIRECTIONS
- Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange juice, orange peel, honey, and wine until combined. Set aside.
- Coat a nonstick skillet with canola oil cooking spray and place over medium heat. Cook the salmon about 4 minutes per side, or until the fish is cooked through. Set aside. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel.
- Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook 2 minutes, or until just thickened.
- Pour the sauce over the salmon and serve with asparagus on the side.
WHY WE LOVE THIS RECIPE
You know salmon’s a great source of omega-3s, those fatty acids that are great for your heart and brain. But did you know it also provides vitamin D and selenium? Add in antioxidant-rich raspberries, and you’ve got a powerful, delicious dinner.