Serve with wild and brown rice, cranberry and walnut pilaf, steamed broccoli-
One of my most memorable seafood meals was prepared at the Bayshore Conch Club in Tampa (now an urban grocery store and sorely missed). I had ordered a salmon fillet enveloped in a golden pastry, but when you pierced the flaky crust, a layer of creamy brie cheese and sweetly tart raspberry sauce oozed its way off the hidden pink salmon. That sweet and savory, melt-in-your-mouth deliciousness was the inspiration for this meal. My version is significantly lighter and won’t cause you to need a nap, rather you’ll be wistful that the raspberry season is coming to an end and you’ll have to wait until next summer and fall for a repeat performance.