Grilled Salmon with Dijon Raspberry Vinaigrette

Grilled Salmon with Dijon Raspberry Vinaigrette. Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.

Yield: 4 servings | Serving size: 1 piece salmon, 1 1/2 cups (375 mL) lettuce, 1 tablespoon (15 mL) vinaigrette

Ingredients

Dijon-Raspberry Vinaigrette

• 1 tablespoon canola oil 15 mL
• 1/2 cup black currant or grape juice concentrate 125 mL
• 1/2 cup chopped fresh cilantro 125 mL
• 1/4 cup grainy Dijon mustard 60 mL
• 1/4 cup fresh lime juice 60 mL

Assembly

• 1 salmon fillet, about 13 ounces or 370 g
• 1 head dark green leaf lettuce
• 3 cups frozen raspberries, thawed 750 mL

Instructions

1. In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup (125 mL) and pour remaining 1 cup (250 mL) into resealable plastic bag. Add salmon to bag, seal and place in refrigerator. Marinate for up to 30 minutes.
2. Wash and dry lettuce. Set aside.
3. Heat indoor grill pan or outdoor barbecue to medium heat.
4. Remove salmon from plastic bag and discard marinade. Grill salmon for 5 to 10 minutes or until cooked through, turning once.
5. Mix together reserved dressing with 2 cups (500 mL) thawed raspberries. Set aside.
6. Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) per plate.
7. Divide cooked salmon into four equal pieces and place each piece on top of lettuce. Spoon 1/4 of raspberry mixture over salmon. Garnish with extra raspberries and serve.

Nutrition

Per serving: Calories 175 Total Fat 3.5 g Saturated Fat 0.5 g Cholesterol 50 mg Carbohydrates 16 g Fiber 5 g Protein 20 g Sodium 130 mg

Attribution

Recipe and photo used with permission from: CanolaInfo
By Mairlyn Smith, cookbook author, Toronto