I have often been asked if I could post more fish type dishes.  In all honesty I love fish but I always found it so hard to photograph.  Shellfish have been a different story but for some reason fish in a photo never looks “good” in my opinion.  Last weekend I made this salad for my husband and I and it was so delicious that I knew I needed to overcome my fear of photographing fish in order to share this recipe with you.  So yesterday I made it again for my lunch and decided to reach for camera and hope to capture a photo that gives this salmon and salad the justice it deserves.  I hope I did because I’m telling you guys it the the perfect summer salad and the salmon adds a whole other delicious component to the dish.  So even if the photo’s don’t do it justice you must give this a try.

I hope everyone had a great weekend.  Amazing how the summer is flying by isn’t it?!  Just wish the temperatures outside were reflective of the summer almost coming to an end.  Boy is it hot there!  Stay cool out there and I’ll see you back here in a few days to share another recipe. 

Raspberry Glazed Salmon with Summer Salad

Print Recipe

For salmon:

2 wild-caught salmon fillets

3 tablespoons Bronco Bob’s Roasted Raspberry Chipotle Sauce (at Whole Foods)

For Salad:

4 cups organic mixed greens

1 large peach, cut into small pieces

1/3 cup fresh raspberries

1/2 cup carrot sticks

1/2 cup cucumbers, sliced and cut into quarters

1/3 cup broccoli slaw

1/3 cup pecans, toasted

Dressing:

3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Juice from 1/2 lemon

Fresh Ground Black Pepper to taste

Instructions:

To make salmon:

Place 1 1/2 tablespoons of Roasted Raspberry Sauce on each salmon fillet.  Cover and let marinate for 1-2 hours.

Preheat oven to 375 degrees.  Bake for 15 to 20 minutes until salmon is ready.

For Salad:

In a large bowl add mixed greens, peaches, raspberries, carrots, broccoli slaw, and pecans.  Toss well.

For Dressing:

In a small bowl whisk together olive oil, white balsamic vinegar, and lemon juice.  Add ground black pepper to taste.

Place salad on two plates and drizzle salad dressing over salad (or your favorite dressing) and top with salmon or place on the side.  Enjoy!

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6 Responses to Raspberry Glazed Salmon with Summer Salad

  1. marla says:

    Love what you did with this salmon. I have never put raspberry on mine but now I must. That dressing sounds great I will be on the lookout for it at Whole Foods.

  2. Katrina says:

    Great, fresh, idea! That summer salad looks so yummy!

  3. Jenny Flake says:

    What a gorgeous plate! I would be one happy girl with this gorgeous dinner :)

  4. That salad sounds so wonderful, I love the combination of fruit in salads.

  5. hannah says:

    Your pictures are so delightful! I love salmon so I cook it all the time for lunch- I will have to try your wonderful raspberry glaze.

    I wish my husband loved it as much as I did, that way I won’t have to figure out recipes where the salmon takes a back seat!

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