Salmon with Raspberry Glaze
4 Salmon steaks or 1 large fillet
1 C raspberry jam or jelly, divided
salt & pepper
1 Tbsp. lemon juice
2 Tsp. balsamic vinegar
2 Tsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. raspberries
Melt ½ C jelly or jam over low heat in small saucepan till melted. Remove from heat & cool. Season salmon with salt & pepper & pour or brush jelly on to salmon. Melt the remaining jam/jelly over low-medium heat. Add lemon juice, vinegar & mustard. Whisk in the olive oil & add salt & pepper. Fold in the raspberries to the sauce. Grill salmon over low –med heat for about 9 minutes. Serve the salmon with sauce. Garnish with raspberries if you like.
This recipe could be made with different kinds of jellies or fruit.