Ingredients

The following ingredients have 4 Servings
  • 1 ¼ – 1 ½ lb. wild-caught salmon fillets
  • 2 tsp. ghee or avocado oil
  • 2 cloves garlic, minced
  • 2 dates, chopped
  • 3 Tbsp. balsamic vinegar
  • 1 cup Driscoll’s raspberries
  • 1 ½ tsp. fresh thyme leaves
  • ¼ tsp. salt
  • Salt and Pepper, to taste

Instruction

  • In a small saucepan over medium-low heat, add ghee (or avocado oil). Heat until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.
  • Add dates, balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened – about 5-6 minutes Remove from heat and stir in thyme and salt.
  • Optional: strain sauce through a fine mesh strainer to remove seeds.
  • Preheat broiler. Position rack 5-6 inches below the broiler element.
  • Place salmon fillets skin down on a baking sheet, sprinkle each filet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.
  • Broil salmon for about 8-10 minutes or until salmon is opaque and flakes easily with a fork.
  • Serve salmon with additional sauce.