4 servings (serving size: 1 fillet and 1/4 cup sauce)
Photo: Oxmoor House
1/2 cup peach spread (such as Polaner All Fruit)
1 1/2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1/8 teaspoon crushed red pepper
1 cup fresh raspberries
4 (6-ounce) salmon fillets
1/4 teaspoon salt
How to Make It
Combine peach spread and next 3 ingredients in a medium saucepan over medium-high heat; cook 2 minutes, stirring frequently. Reserve 2 tablespoons sauce. Add raspberries to pan; cook over medium heat 1 minute, stirring gently.
Sprinkle fish evenly with salt. Place fish, skin sides up, on grill rack coated with cooking spray; grill 4 minutes. Turn fish over; grill 4 minutes or until fish flakes easily when tested with a fork, basting with reserved 2 tablespoons sauce. Spoon raspberry sauce evenly over fillets.
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One of the best salmon dishes on myrecipes. It is so quick and easy and hard not to love. This a go- to recipe for me when I am crunched for time, but want to prepare a nice dish for family or friends!
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