Raspberry Ginger Baked Salmon

August 14, 2011 by Leanne Vogel August 30, 2017

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
• 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

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.

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Nutrition Information Per Serving