Southern Glazed Raspberry Salmon Salad

August 15, 2020

Southern Glazed Raspberry Salmon Salad - Lip Smackin' Good

• 2 Salmon Filets

• 2 tbsp EVOO

• 1 cup Broccoli

•1 cup Red Bell Pepper (Julienne Sliced)

•¼ cup Red Onion (Julienne Sliced)

•2-3 stalks of Bok Choy (Sliced in half)     

  •1 tsp. Lime Juice

•2 tbsp. Minced Garlic

•2 tbsp. Soy Sauce

•½ tsp of Ginger Powder

•2 Radishes for topping (Sliced Thinly) •¼ cup Green Onion for topping (Diced)

•Red Chilies for garnish

•½ jar Lip Smackin’ Good Raspberry Beer Jelly



Whisk together lime juice, soy sauce, ginger powder, Lip Smackin’ Good Raspberry Beer Jelly. Set aside. 


Pat Salmon dry with a paper towel. In a medium size pan, heat EVOO over medium heat. Dust salmon with salt and pepper. When oil is simmering, add salmon (flesh side down) and sear until golden on bottom for agout 5 minutes. Flip and sear on opposite side until cooked through ( about another 3-5 minutes). Transfer to plate and cut salmon into 1-2 inch chunks. Set aside


In the same medium size pan, add EVOO over medium heat. When oil is simmering, add broccoli, red bell pepper, red onion, bok choy, and minced garlic. Cook, stirring, until vegetables are softened, about 8 minutes. 

Pour glaze over vegetables, turn heat off, and continue to stir until glaze bubbles, about 2 minutes.


Combine the glazed-cooked vegetable and salmon in a bowl and garnish with radish, green onion, and red chilies. Serve warm.



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