I love fish, and I try to eat it once or twice a week. I’m always looking for new and different ways to prepare it, and raspberry week gave me an opportunity to come up with one myself. This is the best kind of main dish: easy, quick, healthy, and delicious!! Go make it tonight!
---Karly
RASPBERRY-DIJON GLAZED SALMON
2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets
Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.
Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.
Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.
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---Karly
RASPBERRY-DIJON GLAZED SALMON
2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets
Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.
Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.
Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.
Printer-Friendly Version:
| raspberry_dijon_salmon.pdf |
