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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.