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The glaze can be made ahead up to a day in advance then generously spooned over fresh salmon filets. Just a quick broil in the oven or a few minutes on a hot grill while you dress the salad or prepare you vegetable of choice is all it takes to make this healthy meal come together.
Raspberry Balsamic Glazed Salmon (Whole30):
INGREDIENTS
- 1 ¼ – 1 ½ lb. wild-caught salmon fillets
- 2 tsp. ghee or avocado oil
- 2 cloves garlic, minced
- 2 dates, chopped
- 3 Tbsp. balsamic vinegar
- 1 cup Driscoll’s raspberries
- 1 ½ tsp. fresh thyme leaves
- ¼ tsp. salt
- Salt and Pepper, to taste
INSTRUCTIONS
- In a small saucepan over medium-low heat, add ghee (or avocado oil). Heat until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.
- Add dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened – about 5-6 minutes Remove from heat and stir in thyme and salt.
- Optional: strain sauce through a fine mesh strainer to remove seeds.
- Preheat broiler. Position rack 5-6 inches below the broiler element.
- Place salmon fillets skin down on a baking sheet, sprinkle each filet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.
- Broil salmon for about 8-10 minutes or until salmon is opaque and flakes easily with a fork.
- Serve salmon with additional sauce.
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