Raspberry grilled salmon
Print Category Salmon steaks Thematic No thematic Source IGA Evaluation
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Ingredients
- 500 ml (2 cups) fresh raspberries
- 45 ml (3 tbsp.) raspberry jam
- 15 ml (1 tbsp.) raspberry vinegar
- 15 ml (1 tbsp.) balsamic vinegar
- 60 ml (1/4 cup) olive oil
- Juice and zest of 1/2 lemon
- 600 g salmon filets or steaks
- Salt and pepper
- Fresh mint leaves
Preparation
- In a small bowl, crush raspberries with a fork (save a few to use as a garnish!). Add jam, vinegars, oil and lemon juice and zest.
- Pour marinade into a baking dish, add salmon and allow to marinate in refrigerator for about one hour.
- Barbecue or panfry salmon. In the meantime, transfer marinade to a small pan, boil and allow to reduce until salmon is done. Serve salmon hot, topped with raspberry sauce. Accompany with green vegetables.
Cook commentary
4 servings
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