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Salmon with Raspberry Vinaigrette
Fresh raspberry vinaigrette brings the taste of summer to salmon. The fruit's sweetness and light acidity also balances the rich flavor of the fish. Equally delicious when served cold, it makes a perfect picnic entr�e. Or, crumble the cooked salmon into pieces, marinate in the dressing, and toss with a green salad for a quick, healthful meal.
4 salmon fillets, 6 ounces each canola oil (optional) sea salt fresh ground black pepper
1 pint fresh raspberries (or 10 ounces frozen & thawed) 2 medium shallots, chopped 1/4 cup Dijon mustard 3/4 cup extra-virgin olive oil 1/3 cup raspberry (or white wine) vinegar sea salt & fresh ground black pepper to taste
Prepare the Raspberry Vinaigrette: Place raspberries, shallots and mustard in food processor or blender. Pur�e until smooth. With the processor running, slowly add the olive oil and process until a smooth emulsion has formed, about 30 seconds, then for an additional 30 seconds. Add the vinegar and process until well combined. Taste and season to liking, then blend to mix in seasoning. (If dressing is too thick, add a small amount of water or cranberry juice to thin to desired consistency.)
Prepare the salmon: Lightly coat salmon with canola oil, then season with salt and pepper. Grill, bake or broil until just done (allow approximately 10 minutes per inch of thickness). Warm 1 cup of the vinaigrette in a small non-reactive saucepan. Arrange fillets on serving plate(s) and spoon the warmed vinaigrette over the top.
Nutrition Facts (7.5 oz-wt.): 500 calories (340 from fat), 38g total fat, 6g saturated fat, 2g dietary fiber, 32g protein, 8g carbohydrate, 65mg cholesterol, 310mg sodium