That is a mouthful! But a wonderful mouthful! This reduction is sweet, a little spicy, tart…and just wonderful. It would be great on a number of different things, and it rocked on this fresh caught salmon! Plus who can argue with a one pot, super quick meal?! Inspiration for this lovely meal came from a great blog called apronstringblog.com. It was originally a blackberry glaze that used blackberry preserves. However, it has been my experience that preserves and jellies are crammed with sugar, often amongst other strange ingredients that are hard to pronounce. So I decided to make it with fresh blackberries cooked down. However, right after we got groceries, we also got very busy. I forgot about the beautiful blackberries in my fridge until they had fuzzies on them. 😦 It made me want to cry!! Luckily, I found some raspberries in my freezer! And so this beauty was born…not too reminiscent of the original, but still salmon with a yummy berry sauce! So let me share this creation with you!! Here’s what you need:
- 2 Tbsp Coconut Oil
- 1/4 Small Red Onion, Thinly Sliced
- 1 C Raspberries, fresh or frozen
- 2-3 Tbsp Raw Honey
- 2-3 Balsamic Vinegar (I used strawberry balsamic vinegar that we got in an adorable specialty shop in Lake Placid while on our anniversary.)
- Pinch Red Pepper Flakes, Cumin, and Thyme
- 1 lb Asparagus, trimmed
- 1 C Unsweetened Coconut Milk
- 1 to 1 1/2 Fresh Salmon
- Salt and Pepper
And here’s how you do it:
- Preheat your broiler.
- Start your sauce first!! Take out a medium sauce pan and melt the coconut oil over medium heat. Add red onions and cook, stirring, until just starting to brown and caramelize.
- Stir in raspberries and cook for a minute or so. If they are frozen, stir until they are mostly thawed. Add raw honey to taste (I used 3 Tbsp and it was nice and sweet, but I know that not everyone would want it that sweet so feel free to use less.) Let honey melt and stir to coat raspberries.
- Add vinegar and stir in. Turn heat down to medium low and continue cooking until a sauce has formed from the raspberry juice. Add red pepper flakes, cumin, and thyme. Let simmer while you prepare the rest of the meal.
- Trim the ends off the asparagus and rinse. Put a large cast iron skillet on the stove and pour coconut milk in the bottom. Bring to a simmer, then add asparagus spears.
- Salt and pepper salmon, then place on top of the asparagus. Cover pan and steam for about 8 minutes, until liquid is almost gone.
- Smear the raspberry sauce all over the salmon. Slide the skillet under the broiler and cook for a couple of minutes, until fish is opaque and flakes easily with a fork. Serve immediately! 🙂
Gotta love one pot, fast dinners!! Have some peectures
Thinly slice your red onion.
Cook until starting to brown.
Add raspberries and stir, cooking until they begin rendering their juices.
Add raw honey and cook, stirring until meted.
Add balsamic vinegar. Continue cooking until raspberries have “melted” into a sauce.
Stir in spices, reduce heat, and simmer until your salmon is ready.
Place a large cast iron skillet on the stove top. Pour coconut milk in the bottom of the pan and bring to a boil. Add asparagus.
Salt and pepper salmon, and lay on top of asparagus. Cover and steam for about 8 minutes.
Smear raspberry sauce all over salmon. Slide under broiler and cook a couple minutes, until salmon is opaque and flakes easily with a fork.
This glaze is amazing!!