INGREDIENTS
1 lb
fresh salmon ((or frozen and thawed sockeye salmon filets))
1 tbsp
olive oil
1 tsp
lemon pepper seasoning blend
1 tsp
dried parsley flakes
1/2 tbsp
olive oil
1/4 cup
shallots (diced)
3 cloves
garlic (minced)
1 tsp
stone ground mustard
1/2 cup
seedless black raspberry preserves (no sugar added)