Fresh raspberry vinaigrette brings the taste of summer to salmon. The fruit's sweetness and light acidity also balances the rich flavor of the fish. Equally delicious when served cold, it makes a perfect picnic entrée. Or, crumble the cooked salmon into pieces, marinate in the dressing, and toss with a green salad for a quick, healthful meal.
1 pint fresh raspberries (or 10 ounces frozen and thawed)
2 shallots, chopped
1/4 cup Dijon mustard
3/4 cup extra-virgin olive oil
1/3 cup raspberry or white wine vinegar
1/2 teaspoon fine sea salt, divided
4 (4-ounce) salmon fillets
Canola oil (optional)
1/4 teaspoon ground black pepper, divided
Preheat the oven to 350°F. Put raspberries, shallots and mustard into a food processor or blender. Purée until smooth. With the processor running, slowly add the olive oil and process until a smooth emulsion has formed, about 30 seconds, then for an additional 30 seconds. Add vinegar and process until well combined. Taste and season with half the salt and pepper. (If dressing is too thick, add a small amount of water or cranberry juice to thin to desired consistency.)
Lightly coat salmon with canola oil, then season with salt and pepper. Bake salmon for 12-15 minutes, until flesh is opaque and flakes easily with a fork. Warm 1/2 cup of the raspberry vinaigrette in a small non-reactive saucepan. (Save remaining for another use.) Arrange fillets on serving plates and spoon the warmed vinaigrette over the top.
Per Serving:430 calories (290 from fat), 33g total fat, 4.5g saturated fat, 70mg cholesterol, 530mg sodium, 6g carbohydrates, 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.