A salmon recipe inspired by the fresh smell of ocean in Seattle and the lovely raspberries found on the roadside up on Mount Baker.
Preheat Broiler. In a large saucepan, combine the first five ingredients. Bring to a slow boil and cook down for 5 minutes. Add raspberries and stir, breaking the raspberries up and "melting" them into the sauce. In a small bowl add cornstarch to 2 tablespoons of raspberry sauce, mixing to make a slurry. Pour into saucepan and whisk to mix. Bring back to a boil and remove from heat.
Rub skin side of salmon with a little vegetable oil. Place in an oven safe casserole dish or roasting pan. Brush flesh side of fish with mustard and broil in the oven for 8-10 minutes, until flesh is firm and flakey yet not overly dry. Remove from oven and rest for another 5 minutes (this will complete the cooking process).
To serve, ladle a portion of the sauce onto plate and top with half of the salmon. Garnish with chopped scallions and additional raspberries
This recipe was a creation during a trip to Seattle several years ago. I found the most amazing piece of salmon and the most spectacular raspberries just growing wild on the mountain side that I was truly inspired to create this dish...while on vacation!
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 462 | ||
Calories from Fat: 118 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 88.5mg | 27 % | |
Sodium 571.1mg | 20 % | |
Potassium 743.9mg | 20 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 43.6g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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