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Preparation time
10 minutes
Total time:
1 hour 15 minutes
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Ingredients
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500 mL (2 cups) fresh raspberries
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45 mL (3 tbsp.) raspberry jam
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15 mL (1 tbsp.) raspberry vinegar
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15 mL (1 tbsp.) balsamic vinegar
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60 mL (1/4 cup) olive oil
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1/2 lemon, zest and juice
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4 (600 g) salmon filets or steaks
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To taste, salt and pepper
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Fresh mint leaves
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Directions
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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.
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Pour marinade into a baking dish, add salmon and allow to marinate in refrigerator for about one hour.
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Barbecue or panfry salmon. In the meantime, transfer marinade to a small pan, boil and allow to reduce until salmon is done.
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Serve salmon hot, topped with raspberry sauce. Accompany with green vegetables.
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