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|
|Calories from Fat: 118 (26%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 462
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