Here is another easy, yet delicious recipe that will leave your dinner guests thinking that you just completed a course at Le Cordon Bleu.
You will need:
4 8-10 oz portions of Inboden’s fresh, skin on salmon
1 jar of raspberry preserves
1\2T Extra Virgin Olive Oil
Preheat oven to 375°f.
Heat a large non-stick skillet over medium high heat.
Once it is hot, pour the olive oil in the pan.
Carefully place the salmon fillets in the pan, skin side UP.
Cook for 2-3 minutes. (Be cautious, don’t try to remove them from the pan too early)
Transfer to an oiled glass baking pan, skin side DOWN.
Place 1T. of Raspberry preserves on top of each fillet.
Bake for 12 minutes.
Serve with julienned trio of carrots, zucchini and yellow squash.