Raspberry sauce for salmon. Yawn. Well, let’s just say the flavorful sliced tomatoes from my garden and the super sweet corn grown at Sakata Farms near Brighton were the best things on the plate.
Something about the combination of Raspberry Sauce and Salmon just didn’t fit my palate. Even my idea for a wow factor of sprinkling smoked paprika over the salmon before roasting didn’t wow us or rescue the flavor combination. From his comment “It’s fine … I like it” Bob seemed OK with the meal. I probably won’t make this one again, especially since the Mustard Maple Glazed Salmon , the Mustard Tarragon Salmon and the Orange Roasted Salmon with Yogurt Caper Sauce were far tastier and easier to prepare.
I don’t usually post mediocre dishes, but it’s Salmon Saturday and the show must go on.
- 1 12 oz package frozen raspberries, thawed
- 2 T. Honey
- 2 T. Balsamic Vinegar
- 1 t. smoked paprika
- Empty the package of thawed raspberries in a medium saucepan. Add honey and balsamic vinegar and simmer over low for 15 minutes. About half way through cooking the raspberries, take a potato masher and gently smash the strawberries In the meantime, preheat oven to 375 degrees. Place two salmon filets on a baking sheet and sprinkle with smoked paprika. Roast until flaky. About 15 minutes.
- Plate salmon and spoon some of the raspberry sauce over the filets.
Raspberry Sauce for Salmon, it’s what’s for Salmon Saturday.