2 servings

12 fresh raspberries 4 tablespoons balsamic vinegar 2 teaspoon freshly squeezed orange juice 1/2 teaspoon orange peel 1 teaspoon honey Splash of red wine (about 2 teaspoon) 2-4 ounces skinless salmon fillet, preferably wild (about 3/4" thick)

1.Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange juice, orange peel, honey, and wine until combined. Set aside. 2.Coat a nonstick skillet with canola oil cooking spray and place over medium heat. Cook the salmon about 4 minutes per side, or until the fish is cooked through. Set aside. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. 3.Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook 2 minutes, or until just thickened. 4.Pour the sauce over the salmon and serve with asparagus on the side.