Raspberry Salmon

• 1 pint raspberries
• 1/4 cup red currant jelly
• 2 tablespoons granulated sugar, or to taste
• 1/2 teaspoon cornstarch, mixed in 2 tablespoons water
• 4 ounces fillet salmon
• 1 cup lemon water
• 2 ounces sliced Brie cheese
• 1/2 cup heavy cream

1. For the Melba Sauce: In a blender puree raspberries.
2. Strain out the seeds through a fine sieve.
3. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil.
4. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear.
5. Yield: approximately 1 cup
6. Place salmon in an oven safe pan.
7. Immerse the salmon in lemon water.
8. Place in a preheated 450 degree oven.
9. Cook for about 10 minutes.
10. Place Brie on top of the salmon and return to the oven.
11. Combine the cream and Melba Sauce in a saucepan and heat over a medium flame.
12. Drizzle sauce over the melted Brie and salmon, then serve.

raspberries, red currant, sugar, cornstarch, fillet salmon, lemon water, cheese, heavy cream

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