grilled salmon with raspberry balsamic sauce

grilled salmon with raspberry balsamic sauce
Serves 4
per serving
4 - 250 g/8 oz salmon fillets
sea salt and coarsely ground black pepper
175 ml freshly pureed raspberries ¾ cup
175 ml Western Family balsamic vinegar ¾ cup
15 ml granulated sugar 1 tbsp
175 ml fresh raspberries ¾ cup
  1. To make salmon: Preheat the broiler or a barbecue. Rinse salmon under cold running water and lightly pat dry. Season the fish with salt and pepper and place on the grill or under the broiler. Cook for 4 to 5 minutes per side or until fish flakes easily with a fork.
  2. Meanwhile, make the sauce: Combine raspberry puree, Balsamic vinegar and sugar in a small heavy-bottomed saucepan. Bring to a boil, and allow to simmer until reduced by half and syrupy. Season lightly with salt and freshly ground black pepper. Add raspberries to sauce, swirl once or twice to coat with sauce and warm slightly.
  3. To serve: Place grilled salmon on a serving platter and pour reduced sauce and berries over and around the fish. Serve immediately with a green salad.