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.
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
Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 25mg | Fiber: 1g | Sugar: 7g
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