For the raspberry butter:
1 stick unsalted butter, softened
8 raspberries, crushed
2 tablespoons arugula, finely minced
½ teaspoon kosher salt
⅛ tablespoon pepper, freshly ground

For the vinaigrette:
¼ cup olive oil
8 raspberries, crushed
3 tablespoons raspberry vinegar
1 shallot, minced
Kosher salt and fresh black pepper
4 (6-ounce) salmon fillets
Baby arugula leaves
Fresh raspberries

In a small bowl, blend butter, crushed raspberries, minced arugula, salt, and pepper with a fork. Refrigerate butter mixture. Whisk together olive oil, crushed raspberries, raspberry vinegar, shallot, salt, and pepper. Set aside vinaigrette mixture. Grill salmon over medium-high heat for 3 to 4 minutes on each side. Place 2 pats of reserved butter mixture on each fillet and allow to melt over fish. Whisk vinaigrette to recombine, and drizzle over salmon. Garnish with mound of arugula leaves and raspberries.

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