Peach-Glazed Salmon With Raspberries – a delicious recipe with peach, brown sugar, balsamic vinegar, red pepper, fresh raspberries, salmon fillets. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare grill.
2
Combine peach spread and next 3 ingredients in a medium saucepan over medium-high heat; cook 2 minutes, stirring frequently. Reserve 2 tablespoons sauce. Add raspberries to pan; cook over medium heat 1 minute, stirring gently.
3
Sprinkle fish evenly with salt. Place fish, skin sides up, on grill rack coated with cooking spray; grill 4 minutes. Turn fish over; grill 4 minutes or until fish flakes easily when tested with a fork, basting with reserved 2 tablespoons sauce. Spoon raspberry sauce evenly over fillets.
4
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5
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6
.
231
kcal
Calories
13
g
Fat
6
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup peach spread (such as Polaner All Fruit), 1 1/2 tablespoons dark brown sugar, 2 tablespoons balsamic vinegar, 1/8 teaspoon crushed red pepper, and more.
Yes, Peach-Glazed Salmon With Raspberries falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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