Ease of preparation rating: Easy
Yield: 4 servings
4 x 6-ounce (170 g) salmon fillets
4 tablespoon (60 ml) olive oil + more for grill
3 cups (720 ml) frozen raspberries, defrosted
Juice of 1 lemon
½ teaspoon (2.5 ml) smoked paprika
2 teaspoons (10 ml) chopped fresh ginger
1 tablespoon (15 ml) sugar
Salt and ground black pepper
Place raspberries in a colander set over a bowl. Press down on berries with a spatula and drain the juice into the bowl. You should have 1 cup (240 ml) in a bowl. Discard seeds and flesh.
In a small saucepan combine lemon juice, smoked paprika, ginger, sugar, salt, and ground black pepper. Add the reserved raspberry juice and simmer over medium-high heat for 5 minutes. Set aside.
Preheat barbeque to 375 F (190 C). Brush grill with oil.
Drizzle fillets with oil and season with salt.
Place fillets on grill and cook for 2 minutes or until golden char marks appear. Baste the salmon continuously with the glaze. Flip the fillets and continue to cook and baste for 3 minutes.
Remove fish from grill when desired doneness is achieved.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.