Elevate your dinner game with this Grilled Salmon with a Dijon Raspberry Vinaigrette! The unique blend of sweet raspberries and savoury Dijon mustard creates a mouth-watering experience you won’t forget. Perfect for your next meal at home or to impress your dinner guests.
Recipe courtesy of Hello Canola and Mairlyn Smith.
Grilled Salmon with Dijon Raspberry Vinaigrette
Raspberries and Dijon mustard make a unique combination of sweet and savoury, which is perfect for grilled salmon.
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Servings: 4 servings
Ingredients
Dijon-Raspberry Vinaigrette
- 1 Tbsp canola oil
- 1/2 cup black currant or grape juice concentrate
- 1/2 cup chopped fresh cilantro
- 1/4 cup grainy Dijon mustard
- 1/4 cup fresh lime juice
Assembly
- 13 oz salmon fillet
- 1 head dark green leaf lettuce
- 3 cups frozen raspberries, thawed
Instructions
- In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup (125 mL) and pour remaining 1 cup (250 mL) 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 (500 mL) thawed raspberries. Set aside.
- Chop lettuce and divide equally between four plates, about 1 1/2 cups (375 mL) 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
Grilled Salmon with Dijon Raspberry Vinaigrette
Serving Size
1 piece salmon, 1 1/2 cups lettuce, 1 Tbsp vinaigrette
Amount per Serving
Calories
290
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Cholesterol
51
mg
17
%
Sodium
225
mg
10
%
Potassium
682
mg
19
%
Carbohydrates
30
g
10
%
Fiber
7
g
29
%
Sugar
18
g
20
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
