1/4 cup honey
1 clove garlic, finely minced
2 tablespoons Dijon whole-grain mustard
1/2 cup fresh raspberries
1/2 cup store-bought raspberry vinaigrette
1-1/2 pounds skinless salmon fillet
Mixed greens (mesclun is best)
3/4 cup chopped walnuts
2 ounces goat cheese (put in freezer
for about 1/2 hour before you start cooking)
Place honey, garlic, mustard, half the raspberries, and half the vinaigrette in a small bowl. Crush berries and whisk ingredients until blended. This will be your glaze.
Brush both sides of salmon fillet with glaze; let marinate for about 1/2 hour.
Rinse and pat dry the greens.
Toast walnuts in a heavy skillet over medium heat until lightly browned.
Chop semi-frozen goat cheese into small pieces. (Freezing makes it easier to chop.) Mix hot walnuts and goat cheese in a small bowl then toss them with the salad greens, remaining raspberries, and vinaigrette.
Heat grill to high. Grill fillet for about 5 minutes. Turn, brush with glaze, and grill an additional 5 minutes for medium-rare. Do not overcook.
Place greens on a large serving platter. Place warm salmon on greens and brush salmon with any remaining glaze.
Peppercorn Beef Filets
4 6-ounce filets mignons
1/4 cup coarsely ground peppercorns
1/4 pound butter
1/2 cup finely chopped shallots
2 tablespoons chopped fresh tarragon,
or 1 tablespoon dried
3/4 cup beef stock or nonalcoholic
Press peppercorns firmly into filets. Heat frying pan with half the butter. Add filets and cook 3 to 4 minutes on first side, 3 minutes on the second for medium rare. Remove filets to a warm plate.
Add remaining butter, shallots, and tarragon to frying pan. Saut until shallots begin to soften (about 1 minute or so). Add the stock or red wine. Reduce mixture on low to medium heat until thickened to the equivalent of a light gravy. A tablespoon or two of butter may be whisked into the sauce at this point to enrichen it.
Pour sauce over steaks before serving.
(c) Copyright 2000. The Christian Science Publishing Society