RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Salmon, Grilled, for a mob - dairy
This is from Louise Fiszer's column of June 11, 1999, in the Jewish Bulletin of Northern California. She offers this recipe in the context of hosting buffets. Ruth GRILLED SALMON ON RASPBERRY GREENS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 25 Grilled salmon: 5 pounds salmon fillet, skinned 3/4 cup Dijon mustard 3/4 cup plain yogurt 1 cup vegetable oil 12 cups mixed salad greens Vinaigrette: 4 Tbs. Dijon mustard 4 Tbs. raspberry vinegar 1 Tbs. salt 4 cloves garlic crushed 2 cups olive oil Garnish: 5 cups raspberries mint sprigs Cut salmon into 25 portions weighing a little more than 3 ounces each and place on cookie sheets. Combine mustard, yogurt and oil. Spread 1 Tbs. over each portion of salmon. Cover and refrigerate about 2 hours. Cut greens in bite-size pieces, place in large bowls, cover and refrigerate until a few hours before serving. Grill or broil salmon 4 to 5 minutes per side and cool to room temperature. Refrigerate, covered, up to 1 day before serving. Combine vinaigrette ingredients until well blended. Just before serving, toss greens with raspberry vinaigrette. Spread on large platters. Place salmon over greens and sprinkle with fresh raspberries and mint sprigs.
