Grilled Salmon with Raspberries

Grilled Salmon with Raspberries
Grilled Salmon with Raspberries

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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Serves 4.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • one

    13-oz (370-g) salmon fillet

  • Marinade/Dressing

  • 1/2

    cup (125 mL) Ribena blackcurrant concentrate

  • 1/2

    cup (125 mL) chopped fresh cilantro

  • 1/4

    cup (60 mL) grainy Dijon mustard

  • 1/4

    cup (60 mL) fresh lime juice

  • 1

    head dark green leaf lettuce

  • 4

    cups (1 L) frozen raspberries, thawed

Directions

1. Whisk together the dressing/marinade. Resrve 1/2 cup (125 mL). Pour the remaining 1 cup (250 mL) into a resealable plastic bag. Add the salmon. Seal the bag and place it in the refrigerator. Marinate up to 30 minutes. 2. Wash and dry the lettuce. Set aside. 3. Preheat the indoor grill or outside barbecue. Remove the salmon from the plastic bag and discard the marinade. Grilled the salmon on medium heat for 5 to 10 minutes, or until cooked through, turning once. 4. Mix together the reserve dressing with 1/2 of the thawed raspberries. Set aside. 5. Chop the lettuce and divide equally between 4 plates, about 1 1/2 cups (375 mL) per plate. 6. Divide the cooked salmon into 4 equal pieces and place each piece on the top of the lettuce. Spoon a quarter of the raspberry mixture over the salmon. Garnish with the extra raspberries. Serve to raves.

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