February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.
This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:
- Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
- Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)
Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February. Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.
Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!
Ingredients:
- 1/2 cup peach spread (such as Polaner All Fruit)
- 1 1/2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon crushed red pepper
- 1 cup fresh raspberries
- 1 tablespoon olive oil
- 4 (6-ounce) salmon fillets
- Salt and pepper, to taste
- Cooking spray
Add the peach spread,dark brown sugar, balsamic vinegar, and crushed red pepper to a medium-sized saucepan over medium-high heat. Cook for 2 minutes, stirring frequently.
Reserve 2 tablespoons of the mixture in a small bowl. Add the raspberries to the remaining sauce in the pan and reduce your heat to medium. Cook for one minute, stirring gently. Remove from heat and keep warm.
Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with salt and ground pepper. Add the olive oil to the pan, swirling to coat. When heated, add the fish, skin side up, and cook for 4 minutes.
Turn the fish over and cook for an additional 4 minutes or until desired degree of doneness. While it is cooking, baste the salmon with the reserved 2 tablespoons sauce.
Add the salmon to 4 plates and spoon the raspberry mixture evenly over the fillets.
This sauce is so tasty! I love the balanced sweetness and tartness of the raspberries within the sauce. Raspberries are surprisingly delicious with salmon; what a tasty way to keep your heart healthy! 🙂
- 1/2 cup peach spread (such as Polaner All Fruit)
- 1 1/2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon crushed red pepper
- 1 cup fresh raspberries
- 1 tablespoon olive oil
- 4 (6-ounce) salmon fillets
- Salt and pepper, to taste
- Cooking spray
- Add the peach spread,dark brown sugar, balsamic vinegar, and crushed red pepper to a medium-sized saucepan over medium-high heat. Cook for 2 minutes, stirring frequently.
- Reserve 2 tablespoons of the mixture in a small bowl. Add the raspberries to the remaining sauce in the pan and reduce your heat to medium. Cook for one minute, stirring gently. Remove from heat and keep warm.
- Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with salt and ground pepper. Add the olive oil to the pan, swirling to coat. When heated, add the fish, skin side up, and cook for 4 minutes.
- Turn the fish over and cook for an additional 4 minutes or until desired degree of doneness. While it is cooking, baste the salmon with the reserved 2 tablespoons sauce.
- Add the salmon to 4 plates and spoon the raspberry mixture evenly over the fillets.
