Grilled Salmon with Raspberries

From: Ultimate Foods for Ultimate Health and don’t forget the chocolate!
Mairlyn Smith PHEc & Liz Pearson RD

Grilled Salmon with Raspberries
Serves - 4
Kid Friendly

This is a fabulous way to add omega-3 fatty acids, a hit of antioxidants and feel like you just ate a treat all at the same time. Salmon and raspberries are awesome.

1 - 13 oz. (370 g) salmon fillet

Marinade/Dressing
½ cup (125 mL) blackcurrant concentrate, Ribena found in the juice sections of most grocery stores
½ cup (125 mL) diced cilantro
¼ cup (60 mL) grainy Dijon mustard
¼ cup (60 mL) fresh limejuice

1 head leaf lettuce
4 cups (1 L) frozen raspberries, thawed, reserve liquid

1. Whisk together the dressing/marinade. Reserve ½ cup (125 mL). Pour the remaining into a resealable plastic bag. Add salmon, seal and place in fridge to marinate for no longer than 30 minutes.
2. Wash and spin dry the lettuce. Set aside.
3. Preheat grill. Remove salmon for plastic bag, discard marinade. Grill salmon on medium heat till cooked through, turning once, approx. 5-10 minutes depending on how thick the fillet is.
4. Mix together the reserved dressing with ½ of the thawed raspberries. Set aside.
5. Chop up lettuce and divide equally between 4 plates, approx. 1 ½ cups (375 mL) per plate.
6. When the salmon is cooked divide into 4 equal pieces, place on top of the lettuce, spoon a quarter of raspberry mixture over the salmon and the lettuce. Garnish with the extra raspberries. Serve to raves.

Each serving contains
270 Calories, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 128 mg sodium, 24 g Carbs, 9 g Fiber, 20 g Protein

Can I use fresh raspberries instead of frozen?
Sure, gently mash ½ of them, add to the dressing and toss.

Why can’t I marinate the salmon for longer than 30 minutes?
The acid from the lime juice will start to cook the protein in the fish. This process is called a seviche, but for this recipe we want the BBQ to cook the fish not the lime juice.