Raspberry Salmon

1. 1

   For the Melba Sauce: In a blender puree raspberries.

2. 2

   Strain out the seeds through a fine sieve.

3. 3

   In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil.

4. 4

   Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear.

5. 5

   Place salmon in an oven safe pan.

6. 6

   Immerse the salmon in lemon water.

7. 7

   Place in a preheated 450 degree oven.

8. 8

   Cook for about 10 minutes.

9. 9

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

10. 10

    Combine the cream and Melba Sauce in a saucepan and heat over a medium flame.

11. 11

    Drizzle sauce over the melted Brie and salmon, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.