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Salmon with Raspberry Vinaigrette

Posted in : Fish on by : Daphne


1 pint fresh or 10 ounces frozen and thawed raspberries2 shallots, chopped1/4 cup Dijon mustard3/4 cup extra virgin olive oil1/3 cup raspberry or white wine vinegarSalt and pepper to taste4 (4-ounce) salmon filletsCanola oil (optional)


Put raspberries, shallots and mustard into a food processor or blender. Purée until smooth. With the processor running, slowly add the olive oil and process until a smooth emulsion has formed, about 30 seconds, then for an additional 30 seconds. Add vinegar and process until well combined. Taste and season with salt and pepper. (If dressing is too thick, add a small amount of water or cranberry juice to thin to desired consistency.)

Lightly coat salmon with canola oil, then season with salt and pepper. Grill, bake or broil until just done, allowing about 10 minutes cooking time per inch of thickness. Warm 1/2 cup of the raspberry vinaigrette in a small non-reactive saucepan. (Save remaining for another use.) Arrange fillets on serving plates and spoon the warmed vinaigrette over the top.