- 2 tbsp honey Dijon mustard
- 2 tbsp rice wine vinegar
- 2 tsp raspberry jam
- 1 tsp wasabi paste
- ¼ c extra virgin olive oil
- Canola oil
- 2 salmon fillets (approx 6 oz ea), rinsed and patted dry
- Kosher salt and freshly cracked pepper
- 2 c fresh mixed greens
- Fresh raspberries
- Pickled ginger
- 2 tbsp toasted sesame seeds
Prepare grill to medium high heat. While grill heats, make dressing. In a small bowl, whisk together mustard, vinegar, jam and wasabi paste. While whisking, slowly drizzle in oil until emulsified. Set aside.
Lightly oil grill grates to prevent sticking. Season each fillet with salt and pepper. Add salmon to grill and cook, flesh side down, for 3-4 minutes. Flip and cook approximately 3-4 minutes longer or until desired level of doneness.
In a large bowl toss salad greens with half the dressing.
To serve, portion salad on 2 plates. Top each with grilled salmon and garnish with raspberries, ginger, sesame seeds. Serve with remaining dressing if needed.
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