Grilled Salmon with Dijon Raspberry Vinaigrette
Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect
for grilled salmon. Canola oil’s neutral flavor and high smoke point make it the ideal choice for this recipe.
Servings
4
servingsCalories
175
kcalIngredients
- Dijon-Raspberry Vinaigrette
1 Tbsp 1 canola oil
1/2 cup 1/2 black currant or grape juice concentrate
1/2 cup 1/2 chopped fresh cilantro
1/4 cup 1/4 grainy Dijon mustard
1/4 cup 1/4 fresh lime juice
- Assembly
1 1 salmon fillet, about 13 oz
1 head 1 dark green leaf lettuce
3 cups 3 frozen raspberries, thawed
Directions
- In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup and pour remaining 1 cup 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 thawed raspberries. Set aside.
- Chop lettuce and divide equally between four plates, about 1 1/2 cups 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.
Nutrition Facts
4 servings per recipe
Serving Size1 portion
- Amount Per ServingCalories175
- % Daily Value *
- Total Fat
3.5g
4%
- Saturated Fat 0g 0%
- Cholesterol 50mg 17%
- Sodium 130mg 6%
- Total Carbohydrate
16g
6%
- Dietary Fiber 5g 18%
- Protein 20g 40%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
