Grilled Salmon Salad with Raspberry Vinaigrette

• Vinaigrette
• 2 cups fresh raspberries
• 3 tablespoons red-wine vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon zest, plus more for garnish
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper

• Salad
• 4 4- to 5-oz skinless center-cut salmon fillets, 1 inch thick, thawed if frozenResponsibly Farmed Atlantic Salmon FilletsEveryday SavingsLEARN MOREADVERTISEMENT
• Cooking spray
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 6 cups lightly packed fresh baby spinach (4 oz.)
• 2 cups fresh raspberries
• ½ cup crumbled reduced-fat feta cheese (2 oz.)
• ¼ cup chopped toasted walnuts

Preparation

• Prep30 m
• Ready In45 m

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. Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, ¼ tsp. salt and ⅛ tsp. pepper. Let cool completely. If desired, thin with a little water.
3. To prepare salad: Preheat grill to medium.
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. 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.