Berry Fresh

Seared Salmon With Raspberry Glaze Over Mixed Greens
I don't think I can ever really tired of a seared cut of meat served over a bed of fresh greens. Here is another yummy, fresh variation on that theme. The last couple of weeks, we have been experiencing oddly spring-like weather which has made me crave crisp greens and berries rather than my usual winter menu of rich soups and stews. So . . . for that odd sunny winter day (or any time of year) enjoy this main course salad.

Ingredients
- 2 6-7 oz. salmon fillets
- 1 c. brown sugar
- 2 c. fresh raspberries
- 2 Tbsp. dry sherry
- 10 bag of mixed greens
- 1 cucumber, sliced
- 1 avocado, peeled, pitted, and sliced
- 1/4 c. crumbled feta cheese
- 1 large shallot, minced
- 3 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- salt and pepper
- 1/4 c. olive oil
- 3 Tbsp. vegetable oil

RASPBERRY GLAZE
Crush 1 c. fresh raspberries and dry sherry in a blender or with an immersion blender. Combine in a small saucepan with brown sugar and bring to a boil on medium-high heat. Reduce heat and simmer mixture for about 10 minutes over low until mixture begins to thicken. Remove from heat and allow to cool slightly.

SALMON
While glaze is simmering, prepare salmon by seasoning fillets on both sides with salt and pepper. Heat vegetable oil over medium-high in a large, heavy skillet. Add salmon and sear (3-5 minutes per side). Remove from heat and tent with foil on a plate for about 5 minutes before serving.

SALAD
While salmon is resting, combine shallots, honey, vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Set aside. Set up salad by dividing greens, avocado, cucumber, and remaining raspberries between two plates. Dress with prepared dressing and sprinkle with feta cheese. Top each salad with a salmon fillet and then brush salmon with raspberry glaze. Eat up! It's good for you.