Salmon and Raspberry Salad

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Salmon and Raspberry Salad
Salmon and Raspberry Salad
4 salmon fillets
3/4 cups balsalmic vinaigrette divided
8 cups spring mix greens
1 cup fresh raspberries
1/2 cup toasted chopped walnuts (or chopped hazelnuts)
Prep time: 5 minutes
Cook time: 10 minutes

Rinse fish and pat dry. Brush fillets with 1/4 cup
Place on a grill over medium heat and cook for
about 5
minutes per side or until fish reaches an internal
temperature of 150°F and flakes easily when tested
with a
fork. Remove from grill. Divide greens between 4
plates and top with equal amounts of raspberries
walnuts. Place cooked fillets over salad and drizzle
with 1/4 cup vinaigrette.

Makes 4 servings.
Wine Suggestion

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