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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup unsalted butter, softened |
8 raspberries, crushed |
2 tablespoons finely minced baby arugula |
1 teaspoon salt, divided |
3/8 teaspoon freshly ground black pepper, divided |
3 tablespoons olive oil |
8 raspberries, crushed |
2 teaspoons raspberry vinegar |
4 (6-ounce) salmon fillets, skin and pin bones removed |
garnishes: baby arugula leaves, fresh raspberries |
Directions:
1. Blend butter, 8 crushed raspberries, minced arugula, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a small bowl with a fork. 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.
2. 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 4 hours.
3. 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. Place 2 pats of arugula-raspberry log on each fillet, and allow to melt over fish. Garnish, if desired.
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