A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Arugula-Raspberry Salmon

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.


Note: Recipes & Remembrances is no longer in print.

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This story was published on May 27, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.