Raspberry Glazed Salmon with Summer Salad
2 wild-caught salmon fillets
3 tablespoons Bronco Bob's Roasted Raspberry Chipotle Sauce (at Whole Foods)
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.
In a large bowl add mixed greens, peaches, raspberries, carrots, broccoli slaw, and pecans. Toss well.
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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