Raspberry Ginger Glazed Salmon



Easy and delicious


1⁄2 cup
Ginger ale
1⁄2 cup
Lemon (juiced)
2 tablespoons
Lemon zest
2 cups
Wyman's Frozen Red Raspberries (thawed)
1⁄4 cup
Fresh ginger (sliced)
1⁄4 cup
White sugar
Salmon filets
2 teaspoons
Olive oil
1 pinch
Sea salt and black pepper (to taste)


To make the Sauce:
Mix ginger ale and water in a saucepan and bring to a boil. Reduce to simmer; stir in lemon juice, 1 T lemon zest, Raspberries and ginger. Bring to a boil and cook for 30 minutes, stirring occasionally.  Strain into a clean saucepan, discard solids. Stir in sugar, bring to a boil, then simmer about 10 minutes.

Preheat oven to 400 F.
Coat filets with olive oil. Sprinkle with sea salt, black pepper and 1 T lemon zest. Place into a baking dish and brush generously with raspberry sauce. Bake about 10 minutes, then broil the filets until browned, 2 to 3 minutes.

Serve with extra sauce if desired.

Courtesy of CDM/Matter

Source: Courtesy of CDM/Matter