Raspberry Ginger Glazed Salmon

This Raspberry Glaze can be reduced so that it is sweeter and thicker by continuing to cook and reducing the sauce by one-half or two-thirds. It can be served as a spicy jam with roasted meat, on top of savory waffles or as a sandwich spread.

Servings cups of Raspberry Sriracha Ginger Glaze

Ingredients

For Raspberry Sriracha Ginger Glaze:

4 ounces or about 1 cup ginger peeled and sliced ¼ inch thick
4 cups frozen raspberries thawed
1 cup Mirin
1 cup apple juice
1 cup water
1-2 teaspoons adjusted heat to desired level Sriracha sauce

For Glazed Salmon:

4 filet portions raw (5 ounces each) salmon
2 teaspoons olive oil
1 teaspoon kosher salt
Black fresh cracked pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Season salmon with salt, pepper and olive oil. Set aside.
Next, make the Raspberry Sriracha Ginger Glaze. Combine all ingredients in medium sauce pan and cook over medium-high heat.
Bring to a boil, reduce heat and simmer until liquid is reduced by one-third and slightly thickened. (Note: the Sriracha sauce increases in heat level when the sauce is reduced.)
Remove from and heat and strain through fine mesh strainer into two small-sized bowls. (Note: This can be kept in the refrigerator prior to use.)
Brush the first batch of Raspberry Sriracha Ginger Glaze onto seasoned salmon portions prior to baking.
Place salmon filets on a baking sheet and place in hot oven.
Bake about 8 to 12 minutes until salmon is done and remove pan from oven
At the end of the baking, prior to service, brush the second batch of glaze onto the salmon. Use about 1/2 to 1 ounce of glaze per salmon portion.

Notes

Nutrition information is per 1 fluid ounce

Nutrition

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