Ingredients
Time: 15 minutes
Serves: 1
- 6 fresh raspberries
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly squeezed orange juice
- 1⁄4 teaspoon orange peel
- 1⁄2 teaspoon honey
- Splash of red wine (about 1 teaspoon)
- 4 ounces skinless salmon fillet, preferably wild (about 3⁄4″ thick)
DIRECTIONS
1. Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange juice, orange peel, honey, and wine until combined. Set aside.
2. Coat a nonstick skillet with canola oil cooking spray and place over medium heat. Cook the salmon about 4 minutes per side, or until the fish is cooked through. Set aside. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel.
3. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook 2 minutes, or until just thickened.
4. Pour the sauce over the salmon and serve with asparagus on the side.
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