Raspberry Ginger Baked Salmon

As much as Kevin would love to have salmon everyday for dinner for the rest of eternity, I try to switch up our animal proteins on a daily basis. When I added animal proteins back to my life a couple of years ago, I made a promise to myself that I would eat the cleanest option for my body and the environment.

We purchase local grass-fed and finished wild game, grain-fed poultry, and free-range eggs from Horizon Meats. Their products aren’t certified organic because the certification is quite expensive for local farmers, but the quality is just as fantastic as organic (and much cheaper, too!)

In school we’d learned that seafood was; by far, one of the best foods we could eat. Seafood is lower in cholesterol than other animal proteins, lower in fat, high in omega-3’s and promotes anti-inflammatory responses. But what about the impact seafood has on the environment? What types of fish are better than others?

When I was introduced to Monetary Bay Aquiarium Seafood Watch I nearly died with excitement.

Seafood Watch recommends which seafood to buy or avoid, educates consumers on fishing methods, and helps consumers and businesses become advocates for ocean-friendly seafood. You can get their recommendations online, in their printed pocket guides, or on your mobile device.

Basically, you search for the fish; in my case, salmon, and Seafood Watch tells you what type to choose!

Each seafood search provides you with a table; like the one above, a consumer alert – what to watch for, summary, recipe alternatives, and links to the scientific studies that prove their recommendations.

It’s such an amazing resource!

Guess what type of salmon I used for this recipe?

Raspberry Ginger Baked Salmon with Raspberry Balsamic Greens

Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Raspberry and ginger fill this salmon with delicious flavor and is paired nicely with a raspberry balsamic greens salad. A simple, easy, and light meal to end the summer.

Yield: 2 servings

Ingredients

Salmon

  • 6 oz. raspberries
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh ginger
  • 1 medjool date, pitted
  • 2 sockeye salmon fillets
  • 1/4 teaspoon herbamare

Salad

  • 4 cups mixed field greens
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon crushed pecans
  • 1/8 teaspoon herbamare

Directions

  1. Preheat oven to 400F.
  2. Blend water, raspberries, ginger, lemon, and medjool date in your blender until ridiculously smooth.
  3. Pour contents into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for about 40 minutes, stirring occasionally to prevent burning. Remove from heat and set aside.
  4. Place fillets in a well worked cast iron pan, or on a parchment paper lined baking sheet. Season fillets with salt and pepper and pour with raspberry mixture. Bake for 4-5 minutes.
  5. Remove from oven, turn the oven to a low broil, pour on a second coat of the berry mixture and return the salmon to the broiler for an additional 4 minutes.
  6. Meanwhile, combine olive oil, vinegar, herbamare and remaining raspberry mixture in a small bowl. Place in a serving dish with spoon and set aside.
  7. Remove salmon from oven and serve with field greens, pecans and raspberry dressing.

Also, totally non-fish related… we have to choose a winner for this month’s Healthful Pursuit monthly giveaway – Mary’s Gone Crackers Giveaway!

Congratulations Angela, you have won 1 box of Mary’s Gone Crackers products. Angela said:

I liked you on FB! Sure hope I win!

I’ll send you an email today :)

Thanks everyone for participating. Maybe I say this every time… but I’m already excited for next months’ product. It’s a good one!

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Comments | Leave Your Comment

  1. The glaze sounds great! Scott would be in heaven if I’d make him salmon every day of the week, too! There was a time about 5 yrs ago I was actually cooking salmon about 1x a week but I fell out of doing that. But I got pretty good at my marinades and such. But never used anything like yours…wow, it looks sooo tasty!

  2. I love salmon — we don’t eat it often enough! I like to use it in salmon patties because I can’t seem to properly cook a filet of salmon — it ends up overcooked on the outside and way undercooked in the middle.

  3. My mom and step-dad recently went on a trip to Las Vegas, and came back with all of this info for me about purchasing fish, and brought me Monterey Bay’s printed pocket guide. It has become so helpful! AND a few days ago I went to a U-Pick berry farm near me and picked a total of 12 pints of raspberries for myself! Maybe I will give this recipe a try! I’ve never tried fruit with fish, so I’m wondering how the combo will taste. Have a beautiful day!! :)

    • Just wanted to let you know I tried the salmon recipe tonight! Very interesting combo, I liked it! The ginger gave it a kick :) Thank you for the recipe!

  4. The Vancouver Aquarium has a program similar to the Monterey Bay one called Oceanwise. Many of the restaurants here on the coast in BC use the oceanwise logo on their menus (super awesome!)
    http://www.oceanwise.ca

  5. That is a fantastic resource. I live in the midwest and fresh sea food is near impossible to find that has not been frozen and thawed. I can get a better fish by going out to the local lakes an catching my own :-) Love the sauce you paired with it.

  6. I am fast becoming one of your biggest fans-I just love the recipes you post here! Question as a newbie to cooking with fish. Is it necessary to flip the filets halfway through? This may seem like a stupid question, but I’ve really never cooked w/it before. Thanks!

    • Hi Charlotte – I’m glad you like my blog! :) If you’re broiling fish you don’t need to flip it. And… that’s not a silly question at all! If you’re pan frying or grilling on the barbecue you’ll need to flip.

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