Arugula-Raspberry Salmon

Raspberry butter:

  • 1 stick unsalted butter, softened
  • 8 raspberries, crushed
  • 2 tablespoons arugula, finely minced
  • ½ teaspoon kosher salt
  • 1/8 tablespoon pepper, freshly ground

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.

— Emily Warren Freeman

Additional recipes from Recipes & Remembrances that appeared originally with this one:
Squash Casserole

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