2 teaspoons raspberry vinegar (or White Balsamic or Rice Vinegar)
4 (6-ounce) salmon fillets, skin and pin bones removed
Blend butter, 8 crushed raspberries, minced
arugula, 1/2 teaspoon salt, and 1/8 teaspoon
pepper in a small bowl with a fork or hands. Spoon
mixture onto a sheet of wax paper, and form into a
4-inch-long log. Twist ends of wax paper to seal.
Refrigerate at least 1 hour.
Stir together olive oil, 8 crushed raspberries,
raspberry vinegar, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a shallow dish; add salmon.
Cover and marinate in refrigerator 1 hour or up to
Remove salmon from marinade, discarding marinade.
Grill salmon over medium-high heat 3 to 4 minutes
on each side or to desired degree of doneness. Or
place in oven at 350 F for 10-15 minutes. Place 2
pats of arugula-raspberry log on each fillet, and
allow to melt over fish. Garnish with chopped
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