2 salmon fillets
1 tbsp. butter (no substitutes)
1 lime, divided
1 (10 oz.) box frozen raspberries
1 tsp. sugar
freshly ground pepper, to taste

Skin and rinse the fillets. Pat dry.

In an oven-safe pan melt 1 tablespoon of real butter and mix in the juice from half a lime then set the fillets in it to marinate.

Juice the rest of the lime into a small saucepan and add in frozen raspberries to cover the bottom and one teaspoon sugar. Cook over medium-high heat until the berries break down and the sauce begins to thicken.

Turn the fillets over and grind pepper over the top then place in a hot (450°F) oven for about 15 minutes. Put a little sauce on the fillets and bake for 5 minutes more.

Serve remaining raspberry sauce with the salmon.

Serves 2.

Submitted by: Todd Bonn