WRIC Richmond News and Weather - Salmon Fillets with Raspberry Mustard Glaze

Salmon Fillets with Raspberry Mustard Glaze

SALMON FILLETS WITH RASPBERRY MUSTARD GLAZE
4 servings

• 1 cup seedless raspberry jam
• 1 teaspoon prepared Dijon-style mustard
• 1 tablespoon freshly grated orange peel (optional)
• 1 to 1½ pounds salmon or trout fillet(s) or 4 salmon steaks, each about 8 ounces
• 1 tablespoon melted butter or margarine, or corn or canola oil (see note)
• Fresh or thawed frozen whole red raspberries, stems removed, as desired, and additional freshly grated orange peel, if desired, for garnish

Combine raspberry jam, mustard, and 1 tablespoon grated orange peel, if desired; set aside.   

Arrange fish fillets or steaks on a broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 3 inches from heat source.  May lightly coat fish with butter or oil or non-caloric vegetable cooking spray, if desired.  Broil or grill fillets or steaks about 4 to 6 minutes per side, turning fillets or steaks once.  Do not overcook as fish will become tough.  Fish should be opaque in color and flake easily with a fork.  Liberally baste fish fillets or steaks, both sides, frequently  with sauce while grilling. Or, arrange fish fillets on a sheet of heavy-duty aluminum foil; baste liberally, all sides, with raspberry mustard glaze; close foil, sealing tightly.  Bake in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes, or until fish flakes easily with a fork and is opaque in color.  Do not overcook. To serve, arrange a fish fillet or steak on each of four dinner plates; garnish each serving with fresh raspberries and a sprinkle of freshly grated orange peel, if desired. 

Note: May omit butter or oil, if desired; lightly coat broiler rack or grill and fish with non-caloric   vegetable cooking spray.  

Variation: Omit raspberry jam; substitute 1 cup orange or lime marmalade for the raspberry jam. 

Pan Grill or Sautéing: Lightly coat a large heavy skillet or electric fry pan with butter or oil or non-caloric vegetable cooking spray.  Place fillets or steaks in pan and saute over moderate heat, about 4 to 6 minutes per side, turning fillets or steaks once, until fish is opaque in color and flakes easily with a fork.  Do not overcook.  Frequently baste fish fillets or steaks with sauce while pan grilling/sautéing.  Serve as previously directed.