RASPBERRY SALMON

Raspberry Salmon image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

24 fresh raspberries
1/2 cup balsamic vinegar
1 teaspoon grated orange peel
4 teaspoons freshly squeezed orange juice
2 teaspoons honey
Splash of red wine
Olive oil cooking spray, for coating the skillet
4 skinless salmon fillets (each approximately 4 ounces in size), preferably wild
Steamed asparagus, for serving

Steps:

Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
Pour the sauce over the salmon and serve with asparagus on the side.