Publix in “Aprons” cookbook submitted by Charlotte Merriam Salmon with raspberry sauce.
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INGREDIENTS
Salmon fillets – salt and pepper and spray with cooking spray (I like olive oil)
2 tbs vinegar
2 tbs raspberry preserves
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PREPARATION
1. Grill salmon until white and flaky, mix vinegar and preserves together.
2. Serve over rice topped with the raspberry sauce.