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Saturday, January 21, 2012

Raspberry Glazed Salmon with Cucumber Salad

I've recently been on a salmon kick. I eat, sleep, and dream salmon. I can't get it out of my mind. Creepy, no? It's become one of my favorite foods to eat as well as cook. Salmon is so super easy to cook and it tastes good served with almost anything. Since I am also on a health kick right now, I made this super healthy super easy recipe and it turned out perfect! I think it might be one of my favorite meals to date. It's also fairly easy on the wallet and requires very few ingredients that you probably already have stored somewhere in the back of your fridge. Anyway, enough teasing.

Raspberry Glazed Salmon with Cucumber Salad
Serves: 4

1 pound of salmon (or two large fillets cut in half)
1 cup raspberry jam
1/2 cup balsamic vinegar
2 tblsp extra virgin olive oil
2 tblsp Dijon mustard
salt & pepper

For the cucumber salad:
Four small sized cucumbers,diced
1 large tomato,diced
A few springs of basil, chopped
1 tblsp extra virgin olive oil
3/4 cup balsamic vinegar
salt & pepper


1. Season the salmon fillets with salt and pepper
2. Combine the raspberry jam, olive oil, balsamic vinegar and dijon mustard in a shallow dish or plastic bag and let salmon marinate for an hour.
3. Meanwhile, make the cucumber salad by combining all of the ingredients in a large bowl and mix. Add as much balsamic vinegar as you feel is necessary! I believe you can never have too much.
4. Once the salmon is marinated, grill or pan fry for about 3 minutes on each side, leaving the skin on.
5. Once it's cooked, spread some more of the marinade over the top and broil in the oven on high for 1-2 minutes until it because sticky and yummy!
6. Serve and enjoy!


Sara Marie said...

Yum! Can't wait to make this!

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