Salmon with raspberry/mustard sauce
4 salmon steaks, 1/2 pound each
1 pint raspberries
1/4 cup prepared dijon mustard
Rub the bottom skin of the salmon with olive oil.
Place on Cuisinart grill and cook for ten minutes till fish is flaky. In the meantime, place the raspberries and the mustard in a deep microwave dish (so the raspberries do not boil over) and cook for 2 minutes on high power. Stir these ingredients together and pour over the cooked salmon.