Raspberry Balsamic Glazed Salmon (Whole30)
Wild-caught salmon fillets broiled and glazed with a raspberry-balsamic-date sauce. Whole30-friendly. Recipe from The Real Food Dietitians.
Ingredients
| 1 1/4 - 1 1/2 lb | 565–680 g | wild-caught salmon fillets |
| 2 tsp | 10 ml | ghee or avocado oil |
| 2 cloves | garlic, minced | |
| 2 | dates, chopped | |
| 3 tbsp | 45 ml | balsamic vinegar |
| 1 cup | 240 ml | raspberries (Driscoll's) |
| 1 1/2 tsp | 7.5 ml | fresh thyme leaves |
| 1/4 tsp | 1.3 ml | salt |
| — | salt and pepper, to taste |
Instructions
- In a small saucepan over medium-low heat, add the ghee (or avocado oil). Heat until the fat starts to shimmer. Add the garlic and cook, stirring continuously, for 30 seconds.
- Add the dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until the sauce is thickened — about 5-6 minutes. Remove from heat and stir in the thyme and salt.
- Optional: strain the sauce through a fine mesh strainer to remove seeds.
- Preheat the broiler. Position a rack 5-6 inches below the broiler element.
- Place the salmon fillets skin down on a baking sheet, sprinkle each fillet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.
- Broil the salmon for about 8-10 minutes or until the salmon is opaque and flakes easily with a fork.
- Serve the salmon with additional sauce.