Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.
Grilled Salmon With Dijon-Raspberry Vinaigrette
Servings
4 Servings
Ingredients
- 1 tablespoon canola oil
- 1/2 cup black currant or grape juice concentrate
- 1/2 cup chopped fresh cilantro
- 1/4 cup grainy Dijon mustard
- 1/4 cup fresh lime juice
- 1 salmon fillet about 13 oz
- 1 head dark green leaf lettuce
- 3 cups frozen raspberries thawed
Instructions
- 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.
- Wash and dry lettuce. Set aside.
- 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.
- Mix together reserved dressing with 2 cups (500 mL) thawed raspberries. Set aside.
- Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) per plate.
- 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.
- Source: Canolainfo.org
WOW, i can just taste the Salmon with the Dijon-Raspberry Vinaigrette & it must be out-of-this-world! What a combination!
OK, time to help those of us here in the Holy Land with finding these ingredients, PLEASE 😉
Where in the Jerusalem area can one find: Black Currant or Grape Juice Concentrate [the former would be ideal] AND Frozen Raspberries? I’ve seen BODEK Frozen products: Mango, Strawberries & Blueberries, nothing more. Has anyone seen BODEK frozen Raspberries? if YES, where in Jerusalem? Likewise, on the other items mentioned above? Thanks, Shanah Tovah 5774!
Any substitute for black currant or grape juice concentrate for those of us who live in yehupitzville? ( without too much trouble:-)
This sounds SOO good, even to do ahead….I like cold salmon even more than hot.