Raspberry Salmon

• 24 fresh raspberries
• 1/2 cup balsamic vinegar
• 1 teaspoon grated orange peel
• 4 teaspoons freshly squeezed orange juice
• 2 teaspoons honey
• Splash of red wine
• Olive oil cooking spray, for coating the skillet
• 4 skinless salmon fillets (each approximately 4 ounces in size), preferably wild
• Steamed asparagus, for serving

1. Mash the raspberries and vinegar with a fork in a small bowl.
2. Stir in the orange peel, orange juice, honey and wine until combined.
3. Set aside.
4. Coat a nonstick skillet with the cooking spray and place over medium heat.
5. Cook the salmon until cooked through, about 4 minutes per side.
6. Set aside.
7. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel.
8. Return the skillet to medium heat and add the reserved raspberry mixture.
9. Stirring constantly, cook until just thickened, about 2 minutes.
10. Pour the sauce over the salmon and serve with asparagus on the side.

fresh raspberries, balsamic vinegar, freshly squeezed orange juice, honey, red wine, olive oil cooking spray, salmon, steamed asparagus

Taken from www.foodnetwork.com/recipes/raspberry-salmon.html (may not work)