Raspberry Salmon

  • 1/2 cup Melba sauce:
  • 1 pint raspberries
  • 1/4 cup red currant jelly
  • 2 tablespoons granulated sugar, or to taste
  • 1/2 teaspoon cornstarch, mixed in 2 tablespoons water
  • 4 ounces fillet salmon
  • 1 cup lemon water
  • 2 ounces sliced Brie cheese
  • 1/2 cup heavy cream
  • For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup

  • Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes.

  • Place Brie on top of the salmon and return to the oven.

  • Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve.

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