Arugula-Raspberry Salmon

Name: Arugula-Raspberry Salmon
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

10 ingredients

3 steps

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.