Raspberry Ginger Baked Salmon with Raspberry Balsamic Greens
Author: 
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
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.
Ingredients
Salmon
  • 6 oz. raspberries
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh ginger
  • 1 medjool date, pitted
  • 2 sockeye salmon fillets
  • ¼ teaspoon herbamare
Salad
  • 4 cups mixed field greens
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon crushed pecans
  • ⅛ teaspoon herbamare
Instructions
  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.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/09/raspberry-ginger-baked-salmon/