Mount Baker Raspberry Salmon

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Mount Baker Raspberry Salmon

 

 

3/4 cups water

3/4 cups sugar

1/2 cup Balsamic Raspberry Vinegar

1 1/2 Tbsp. lemon juice

3 Tbsp. Chambord Raspberry liqueur

9 oz. of fresh raspberries, washed

1 1/2 Tbsp. Cornstarch

1 ½ lbs. Sockeye Salmon fillet

1/2 cup Chinese Hot Mustard

Vegetable oil

Salt and pepper to taste

Scallions and raspberries for garnish

 

 

1. Preheat Broiler. In a large saucepan, combine the first five ingredients and bring to a slow boil. Cook down for 5 minutes. Add raspberries and stir, breaking the raspberries up and “melting” them into the sauce.  In a small bowl add cornstarch to 2 tablespoons of raspberry sauce, mixing to make slurry. Pour into saucepan and whisk to mix. Bring back to a boil and remove from heat.

2. Rub skin side of salmon with a little vegetable oil. Place in an oven safe casserole dish or roasting pan. Brush flesh side of fish with mustard and broil in the oven for 8-10 minutes, until flesh is firm and flakey yet not overly dry. Remove from oven and rest for another 5 minutes (this will complete the cooking process)

3. To serve, ladle a portion of the sauce onto plate and top with half of the salmon. Garnish with chopped scallions and additional raspberries.

Serves 8

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