Ingredients
  • 2 Teaspoons ghee or avocado oil
  • 1 small clove garlic, minced
  • 3 Tablespoons balsamic vinegar
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 2 dates, chopped
Directions
  1. PLACE ghee or oil into a small saucepan.
  2. HEAT oil over medium-low heat until shimmering.
  3. ADD garlic.
  4. COOK garlic for 30 seconds while STIRRING continuously with a wooden spoon.
  5. ADD vinegar, raspberries, and dates.
  6. COOK raspberry mixture while STIRRING occasionally until sauce is thickened (about 10 minutes).
  7. REMOVE sauce from heat.
  8. PRESS sauce through a fine mesh strainer to remove seeds.
  9. STIR in thyme and ¼ teaspoon salt.
  10. SET ASIDE raspberry sauce.
  11. PREHEAT broiler.
  12. LINE a baking sheet with a piece of parchment paper.
  13. PLACE salmon fillets skin down onto baking sheet.
  14. SPRINKLE each filet with pepper and remaining salt.
  15. BRUSH each fillet with 2-3 tablespoons raspberry sauce.
  16. BROIL salmon until filets are opaque and flake easily with a fork (about 8-10 minutes).
  17. DRIZZLE salmon filets with additional sauce.
  18. SERVE immediately.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g