Free Online Recipes
|

Sign Up login
 
 

Arugula-Raspberry Salmon Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Arugula-Raspberry Salmon

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   1 hr. 15 min.

Ingredients
1/2 cup unsalted butter, softened
8 raspberries, crushed
2 tablespoons finely minced arugula
1 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
3 tablespoons olive oil
8 raspberries, crushed
2 teaspoons raspberry vinegar (or White Balsamic or Rice Vinegar)
4 (6-ounce) salmon fillets, skin and pin bones removed
 

Instructions
Blend butter, 8 crushed raspberries, minced arugula, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a small bowl with a fork or hands. 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.
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.
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. Or place in oven at 350 F for 10-15 minutes. Place 2 pats of arugula-raspberry log on each fillet, and allow to melt over fish. Garnish with chopped arugula.


Originally Submitted
3/23/2013





0 Out of 5 from 0 reviews

You can add this Arugula-Raspberry Salmon recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.