Salmon with Raspberry Vinaigrette

Salmon with Raspberry Vinaigrette
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 entr�e. Or, crumble the cooked salmon into pieces, marinate in 
the dressing, and toss with a green salad for a quick, healthful meal.
 
Serves 4
4 salmon fillets, 6 ounces each 
canola oil (optional) 
sea salt 
fresh ground black pepper 
Raspberry Vinaigrette
1 pint fresh raspberries (or 10 ounces frozen & thawed) 
2 medium shallots, chopped 
1/4 cup Dijon mustard 
3/4 cup extra-virgin olive oil 
1/3 cup raspberry (or white wine) vinegar 
sea salt & fresh ground black pepper to taste 
Prepare the Raspberry Vinaigrette:
Place raspberries, shallots and mustard in food processor or blender. 
Pur�e 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 the vinegar and process until 
well combined. Taste and season to liking, then blend to mix in 
seasoning. (If dressing is too thick, add a small amount of water or 
cranberry juice to thin to desired consistency.)
Prepare the salmon:
Lightly coat salmon with canola oil, then season with salt and 
pepper. Grill, bake or broil until just done (allow approximately 10 
minutes per inch of thickness). Warm 1 cup of the vinaigrette in a 
small non-reactive saucepan. Arrange fillets on serving plate(s) and 
spoon the warmed vinaigrette over the top.
Nutrition Facts
(7.5 oz-wt.): 500 calories (340 from fat), 38g total fat, 6g 
saturated fat, 2g dietary fiber, 32g protein, 8g carbohydrate, 65mg 
cholesterol, 310mg sodium
 
http://www.wholefoodsmarket.com/recipes/seafood/salmon_rasp.html
== Contributed by ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends