Grilled Salmon Salad with Raspberry Vinaigrette

Ingredients

• 2 cups fresh raspberries
• 3 tablespoons red-wine vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest, plus more for garnish
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozen
• Cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 6 cups lightly packed fresh baby spinach (4 oz.)
• 2 cups fresh raspberries
• 1/2 cup crumbled reduced-fat feta cheese (2 oz.)
• 1/4 cup chopped toasted walnuts

Preparation

1. 1

   Step 1

   To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly.

2. 2

   Step 2

   Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. pepper. Let cool completely. If desired, thin with a little water.

3. 3

   Step 3

   To prepare salad: Preheat grill to medium.

4. 4

   Step 4

   Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes.

5. 5

   Step 5

   Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.

6. Bon appetit!