Grilled Salmon with Dijon Raspberry Vinaigrette
- Dijon-Raspberry Vinaigrette
- 1 Tbsp 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
- 1 salmon fillet, about 13 oz or 370 g
- 1 head dark green leaf lettuce
- 3 cups frozen raspberries, thawed 750 mL
- 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 up to 30 minutes.
- 2. Wash and dry lettuce. Set aside.
- 3. Preheat indoor grill pan or outdoor barbecue to medium heat. Remove salmon from plastic bag and discard marinade. Grill salmon 5-10 minutes or until cooked through, turning once.
- 4. Mix together reserved dressing with 2 cups (500 mL) thawed raspberries. Set aside.
- 5. Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) per plate.
- 6. 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.
1 piece salmon, 1 1/2 cups (375 mL) lettuce, 1 Tbsp (15 mL) vinaigrette
|Gras saturés||0.5 g|
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