1lb Alaskan King Salmon (cut into 4oz filets)
1Tb minced garlic
1tsp Chef Julius Salt Blend
1 ½ tsp Chef Julius' Pepper Blend
1Tb Giangrandi Gourmet Extra Virgin Olive Oil
1cup apple cider
½ cup fresh raspberries
½ cup chipotle peppers (removed from adobo sauce)
Preheat oven to 400 degrees
For the sauce:
In a small saucepan, add cider, raspberries and chipotle pepper. Place on medium heat until liquid is reduced by half.
After sauce reduces, pour into a blender, cover and remove circular piece to allow heat release. Place a towel over the opening and puree sauce. Set aside.
For the fish:
Rub fish with olive oil and garlic. Season both sides with salt and pepper. Place on a foil lined baking sheet and bake 12-15min, until desired doneness. Spoon sauce over the top and enjoy.