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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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July 14, 2012

Raspberry Butter Sauce with Crispy Salmon and Salad Greens

By Worker Bee
27 Comments

Admittedly, Raspberry Butter Sauce walks a fine line between a sauce and a salad dressing. Drizzled over crispy, pan-seared salmon on a bed of greens, it is both of these things at once. The flavor is fruity and slightly sweet, balanced by a tangy zip of acidity from red wine vinegar and a pinch of sea salt. Add a few fresh raspberries to the salad and you have a perfect summer meal.

Compared with other types of fruit, raspberries are lower in sugar and they’re also loaded with fiber, vitamin C, manganese and antioxidants. Raspberries add a burst of sweet acidity to salads and are especially good with salmon and pork. In fact, this salad topped with Raspberry Butter Sauce would be equally delicious with slices of crispy grilled pork.

Straining the sauce through a fine mesh sieve is optional, but recommended if you want a silkier, lighter texture and a flavor that’s more tangy than sweet. You’ll only end up with a tablespoon or two of sauce/dressing, which is fine, because a little bit of the flavor goes a long way. This isn’t a sauce to drown a meal in. It’s one to drizzle lightly to bring a little taste of summer to your plate.

Servings: 2

Ingredients:

  • 2 salmon filets, skin on
  • 1 tablespoon oil (for searing salmon)
  • 20 fresh raspberries (or fewer, for a flavor that is less sweet)
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons red wine vinegar
  • Pinch of sea salt (about 1/8 teaspoon)

Instructions:

Lightly salt both sides of the salmon.

Heat oil in a frying pan/cast iron skillet over medium-high heat until the oil is good and hot and starts to crackle a little. Place the salmon in the pan, skin side down, and cook until it is nicely browned and more importantly, no longer sticks to the pan, about 3 minutes. If you turn the fish too soon, it will stick and the skin will rip off, so be patient.

Flip the fish over and cook on the other side, about 3-5 minutes more for a filet that is 1 – 1 1/2 inches thick. If the middle is still not cooked enough for you after this amount of time, lower the heat a little and cover the salmon with a lid for a few minutes more.

To make the Raspberry Butter Sauce, blend the raspberries and melted butter in a blender until smooth.

Scrape into a bowl and mix in vinegar and sea salt. Optional: Strain the sauce through a fine mesh sieve set over a bowl, pressing down on the solids to push out the liquid. You’ll only end up with about 2 tablespoons of sauce/dressing.

Toss with greens and/or drizzle over the salmon.


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27 Comments on "Raspberry Butter Sauce with Crispy Salmon and Salad Greens"

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Michelle
Michelle
4 years 2 months ago

OMG! Without even reading the recipe (there is one, right? lol)… I’m drooling!! Some of my favorite foods and I have to make this as soon as I go back and read past the heading…. BRB!!

yoolieboolie
yoolieboolie
4 years 2 months ago

glad I just stocked my freezer w/salmon and am going raspberry picking tomorrow! yum!

Stormi
Stormi
4 years 2 months ago

We’re going to try it! Looks soooooooooooooooooooooooooo delicious!

Dan
Dan
4 years 2 months ago

Wonder what kind of oil to use for searing the salmon?

Gift Clumsywarrior
4 years 2 months ago

yummmmm! I usually use coconut oil or olive oil to sear salmon

Michelle
Michelle
4 years 2 months ago

Sure looks great! And BTW, the rooster in your blog at Cedar Park is a Chinese Silkie. We have one, Glory, she is sweet but gets henpecked a lot by the other chooks & ducks.

Max Ungar
4 years 2 months ago

Gotta love picking fresh rasberries from the backyard rasberrie bush. Makes me feel like a real hunter gatherer

Julie Millar
Julie Millar
4 years 2 months ago
Don’t know if this is an appropriate place for this question, but wondering about the cooking of fat – tried atkins in the past and seem to remember talk of not over-cooking fat, eg on bacon, as it formed sugars? I have a bit of an aversion to the texture of bacon fat or chicken skin unless it’s cooked till it’s crispy or even burnt. Is this ok? I’m very new to primal, but completely sold on the science and logic of the whole concept (I’m from a science background) and 3 or 4 weeks in I genuinely feel like… Read more »
Anders
Anders
4 years 2 months ago

As long as you´re not burning anything I think it´s pretty ok.
If you are afraid to overcook your bacon, try cooking it in the oven.

Monique
Monique
4 years 2 months ago

Even though I just ate dinner and am totally sated… this recipe made me drool.

I picked up some wild salmon earlier today, so I know what I’m making tomorrow! Thank you for such an awesome, easy summer recipe.

Missy
Missy
4 years 2 months ago

This looks amazing!

Katherine May
4 years 2 months ago

Thanks for this awesome recipe Mark! I just started a 30 day Paleo Challenge and I think I’ll celebrate with this meal.

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[…] And speaking of saliva…or in this case, drool…I continue to seek out recipes that are gluten-free, dairy-free, sugar-free or any combination thereof.  Favs this week:  – Raspberry Butter Sauce with Crispy Salmon and Salad Greens […]

Kitty
Kitty
4 years 2 months ago

OMG I think I’ve died and gone to heaven!

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4 years 2 months ago

[…] http://www.marksdailyapple.com/raspberry-butter-sauce-with-crispy-salmon-and-salad-greens/#axzz20hDv… Share this:FacebookTwitterEmailLike this:LikeBe the first to like this. […]

Christin
Christin
4 years 2 months ago

This looks fantastic. I MUST make this ASAP! Thank you for the great idea, and for catering the recipe to those of us who aren’t into the sweet being too sweet! 🙂

Lorii Abela
4 years 2 months ago

This is new to me and will definitely try this out. Thank for sharing, Mark!

Richard
Richard
4 years 2 months ago

I prepared thsi dish for my family and they all loved it. A very tasty dish indeed. Another primal recipe that proves this is good eats!

Ranz
Ranz
4 years 2 months ago

A tip for the salmon:

Bunch up the salmon, skin up. Cut into the skin about 1/4 way through in segments all the way down the length. This will stop the skin from curling when cooking, and also make it cook faster.

For an awesome way to cook it, search youtube for Ramsay’s crispy salmon.

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[…] article: why standing-desks? recipe: raspberry-butter-sauce w/ crispy salmon and salad greens […]

Ivy
Ivy
4 years 2 months ago

I made some slight variations on this. Followed the pan-seared salmon to a tee, except I sauteeed grape tomatoes and scallions in the oil first before adding the salmon. Since I’m not a huge fruit-and-meat fan, I improvised a creamy dill sauce with sour cream, mayo, fresh dill, and a splash of vinegar. That was my birthday dinner tonight!!

Dan
Dan
4 years 2 months ago

Will ghee work in place of unsalted butter?

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[…] Raspberry Butter Sauce with Crispy Salmon and Salad Greens – Mark’s Daily Apple […]

Marshal Garner
4 years 1 month ago

That sure as hell isn’t grass fed butter on that plate, looks white enough to not be able to know how to dance.

cinders
4 years 1 month ago

I made a version of this on Wednesday. I grilled the salmon and we made a cauli/turnip/butternut squash mash and served with broccolli.
The raspberry saucce was absolutely beautiful. I’m so glad I found this recipe. my family arnt Primal but they all enjoyed this meal

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[…] Broccoli slaw with avocado, garlic sauce, and Wild Planet canned tuna Braised green cabbage and crispy salmon with raspberry butter sauce (raspberry sauce is not sugar detox approved) Second helping of braised cabbage with raspberry […]

Kelsey
Kelsey
2 years 11 months ago

I just thawed some king salmon last night and restocked fresh raspberries, too! I am SO making this tonight. Going to fry the salmon in my recently purchased grass-fed butter ghee! Yum!

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