Peach-Glazed Salmon with Raspberries

Photo: Oxmoor House

The addition of Balsamic Grilled Peaches makes this menu exceptional. Simply grill the peach halves alongside the fish to quickly caramelize their natural sugars. The mahogany-hued balsamic glaze pools in the center of the peaches, and a sprinkle of blue cheese provides a sharp flavor contrast.

Prep: 5 minutes; Cook: 11 minutes

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 30%
  • Fat: 13g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 36.5g
  • Carbohydrate: 30.7g
  • Fiber: 0.0g
  • Cholesterol: 87mg
  • Iron: 0.8mg
  • Sodium: 229mg
  • Calcium: 32mg

Ingredients

  • 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
  • Cooking spray

Preparation

  1. 1. Prepare grill.
  2. 2. 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.
  3. 3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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