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Raspberry Glazed Salmon with Summer Salad

Raspberry Glazed Salmon with Summer Salad

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



3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Juice from 1/2 lemon

Fresh Ground Black Pepper to taste



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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