Roasted Salmon with Raspberry Cream Sauce

Roasted Salmon with Raspberry Cream Sauce

Roasted Salmon with Raspberry Cream Sauce
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.
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2pound salmon filet, boneless and skinless
    • 1/4teaspoon sea salt
    • 1/4teaspoon black pepper
    • 1 1/4teaspoon dried tarragon
    • 1 1/2tablespoon coconut or olive oil
    • 1 box of wild and brown rice blend, spice packet removed (like Uncle Ben’s)
    • 1 small red onion, finely chopped
    • 1/4cup plus 2 tablespoons raspberry balsamic vinegar, divided
    • 1/4cup walnuts, chopped
    • 1/4cup dried cranberries
    • 1/4cup heavy cream
    • 1 1/2tablespoon butter
    • 4ounce cream cheese
    • 1/2cup fresh raspberries
    • 1 head broccoli, florets separated
    Instructions
    1. Preheat the oven to 375 degrees F.
    2. Place the salmon in a well oiled roasting pan. Season with the ¼ teaspoon each of salt, pepper and tarragon. Drizzle ½ tablespoon oil evenly on top of the fillet. Bake the salmon uncovered for 25 minutes.
    3. While the salmon cooks, prepare the rice pilaf: Prepare the rice blend according to package directions adding in 1/2 small red onion, finely chopped. When cooked, fluff rice and transfer to a serving bowl. Add in 2 tablespoons raspberry vinegar, the walnuts and dried cranberries. Season with salt and pepper, to taste. Fold ingredients together and set aside until ready to serve.
    4. To prepare raspberry sauce: bring heavy cream to a boil over medium heat then remove from heat, cover and set aside. In a small skillet, melt ½ tablespoon butter and 1 tablespoon oil; add ½ finely chopped red onion and sauté until translucent. Stir in 1 teaspoon dried tarragon. Add in ¼ cup vinegar, bring to boil, reduce to medium and reduce by liquid by half. Reduce heat to low, add in the cream cheese, stirring until melted, using a wooden spoon. Pour in the warm cream, stirring to blend; remove from heat and add in raspberries. Slightly crush the raspberries with the back of the spoon making sure to mix the ingredients together. Serve immediately spooned over salmon with broccoli and rice pilaf.
    5. To prepare the broccoli: Steam broccoli in a steamer basket over 1 inch of water in a medium saucepan until bright green and slightly crisp. Transfer to a serving bowl, tossing with 1 tablespoon butter, and salt and pepper, if needed. Cover to keep warm and set aside until ready to serve.
    Recipe Notes

    For an added richness, substitute half of the cream cheese with brie cheese.

    You may crave this dish at other times of the year and the richness of the dish actually lends itself to an elegant dinner for family or friends during the holidays. If this dilemma presents itself, try frozen raspberries that have been thawed for a similar outcome.

    Leave a Reply