Arugula-Raspberry Salmon

• 1/2 cup unsalted butter, softened
• 8 raspberries, crushed
• 2 tablespoons finely minced baby arugula
• 1 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons olive oil
• 8 raspberries, crushed
• 2 teaspoons raspberry vinegar
• 4 (6-ounce) salmon fillets, skin and pin bones removed
• Garnishes: baby arugula leaves, fresh raspberries

1. Blend butter, 8 crushed raspberries, minced arugula, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a small bowl with a fork. Spoon mixture onto a sheet of wax paper, and form into a 4-inch-long log. Twist ends of wax paper to seal. Refrigerate at least 1 hour.
2. Stir together olive oil, 8 crushed raspberries, raspberry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish; add salmon. Cover and marinate in refrigerator 1 hour or up to 4 hours.
3. Remove salmon from marinade, discarding marinade. Grill salmon over medium-high heat 3 to 4 minutes on each side or to desired degree of doneness. Place 2 pats of arugula-raspberry log on each fillet, and allow to melt over fish. Garnish, if desired.

unsalted butter, raspberries, baby arugula, salt, freshly ground black pepper, olive oil, raspberries, raspberry vinegar, salmon, baby arugula

Taken from www.myrecipes.com/recipe/arugula-raspberry-salmon (may not work)