Raspberry and ginger fill this salmon with delicious flavor and is paired nicely with a raspberry balsamic greens salad. A simple, easy, and light meal to end the summer.
Blend water, raspberries, ginger, lemon, and medjool date in your blender until ridiculously smooth.
Pour contents into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for about 40 minutes, stirring occasionally to prevent burning. Remove from heat and set aside.
Place fillets in a well worked cast iron pan, or on a parchment paper lined baking sheet. Season fillets with salt and pepper and pour with raspberry mixture. Bake for 4-5 minutes.
Remove from oven, turn the oven to a low broil, pour on a second coat of the berry mixture and return the salmon to the broiler for an additional 4 minutes.
Meanwhile, combine olive oil, vinegar, herbamare and remaining raspberry mixture in a small bowl. Place in a serving dish with spoon and set aside.
Remove salmon from oven and serve with field greens, pecans and raspberry dressing.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/09/raspberry-ginger-baked-salmon/