Recipe courtesy of Victor's 1959 Cafe

Raspberry Salmon

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Ingredients

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

Directions

  1. 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
  2. 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.
  3. Place Brie on top of the salmon and return to the oven.
  4. 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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