Ingredients
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- 1 cup fresh raspberries, divided
- 3 tablespoons raspberry or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 medium shallot, minced
- 1 teaspoon honey
- 1/2 cup olive oil
- 1 (5 ounce) package mixed baby greens
- 4 (5-6 ounce) salmon fillets
- Olive oil
- Salt and freshly ground pepper
Directions
To make the vinaigrette, combine 1/2 cup raspberries with vinegar and mustard in a mixing bowl and mash with a fork. Stir in shallot and honey. Add olive oil in a slow stream, whisking constantly. Season to taste with salt and pepper. Set dressing aside. To grill the salmon, heat the grill or grill pan to medium-high. Brush salmon with olive oil and season with salt and pepper. Grill until nicely browned and just cooked through, about 3-4 minutes per side, depending on thickness. Combine greens and remaining raspberries in a salad bowl. Dress lightly with 1/2 cup vinaigrette, reserving remaining dressing. Divide salad evenly between four plates, top with salmon and drizzle with reserved dressing to serve.
Recipe from Central Market Mill Creek - Culinary Resource Center
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