fresh raspberries
1 tbsp balsamic vinegar
1 tsp freshly squeezed orange juice
1/4 tsp orange zest
1/2 tsp honey
1/2 tsp red wine
4 oz skinless salmon fillet

1. Mash raspberries and vinegar with fork in small bowl. Stir in orange juice, zest, honey, and wine until combined. Set aside. 

2. Coat nonstick skillet with canola oil cooking spray. Place over medium heat, about 1 minute. 
3. Cook salmon about 3 to 4 minutes per side or until fish is cooked through. Remove skillet from heat and carefully wipe any liquid with a paper towel. 
4. Return skillet over medium heat and add reserved raspberry mixture. Cook, stirring constantly, 2 minutes or until just thickened. 
5. Pour sauce over salmon and serve on wild rice with snow peas on the side.