Grilled Raspberry Salmon

Punch up the flavor of grilled salmon with a sweet and savory raspberry marinade. Your tastebuds will thank you!
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Tip: Less is more when it comes to marinating seafood. Usually, half an hour is enough time to add flavor to a delicate piece of fish. Less time is needed if you are using a strong acid, such as lemon juice, in the marinade.

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Ingredients

Salmon

  • Vegetable oil, as needed
  • 1 1/2 lb wild-caught salmon filet(s)

Marinade

  • 2 tbsp extra virgin olive oil
  • 4 tbsp raspberry vinegar
  • 1 large clove garlic, minced
  • 2 tbsp chopped cilantro
  • 1/2 tbsp low-sodium tamari or light soy sauce
  • 1 tsp minced ginger
  • 1 tsp sea salt

Instructions

  1. Prepare grill on medium-high heat. Oil slotted or vented grill pan.
  2. Rinse salmon and pat dry. Set aside in a small baking dish.
  3. Mix together marinade ingredients and pour over salmon. Cover and refrigerate for 15-30 minutes.
  4. Remove salmon from marinade. Rub the skin side with sea salt and place on grill pan skin side down. Spoon some of the marinade over the fish.
  5. Grill 7-10 minutes, or until just barely done.
  6. Remove from grill and let fish rest for 1-2 minutes to finish cooking. Garnish and serve.

Nutrients per serving: Calories: 330, Total Fats: 18 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 95 mg, Sodium: 840 mg, Total Carbohydrates: 6 g, Dietary Fiber: 0 g, Sugars: 5 g, Protein: 34 g, Iron: 7 mg

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