Ingredients
½cupginger ale
½cupwater
1lemon,juiced
1tbsplemon zest
2cupssweetened raspberries,frozen and thawed
¼cupfresh ginger,sliced
¼cupwhite sugar
2salmon fillets
2tspolive oil
sea salt,to taste
ground black pepper,to taste
1tbsplemon zest,divided
Preparation
Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer.
Stir in lemon juice, lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally.
Strain the sauce through a fine strainer into a clean saucepan; discard solids.
Stir sugar into the strained sauce, bring to a boil over medium heat, reduce heat, and simmer for 10 minutes until the sauce has thickened. Remove from heat, and allow to cool while you prepare the salmon.
Preheat oven to 400 degrees F.
Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
Bake in the preheated oven for about 10 minutes until salmon is almost opaque in the center and the fish flakes easily.
Turn on the oven’s broiler, and broil the fillets for 2 to 3 minutes until browned.
Serve with extra sauce if desired and enjoy.
