Lay out a Salmon fillet on a cutting board. Starting at the thick end cut across the fillet into generous 2-inch portions.
Place the Salmon in a zip top bag and add the cup of Sioux Z Wow.
Remove the air, seal the bag and move the pieces around to cover all surfaces. Set aside and let marinate 1 to 3 hours.
If you marinate longer than an hour, refrigerate.
To Make Raspberry Drizzle:
While Salmon marinates, make the Raspberry Drizzle by whisking together in a mixing bowl, Sioux Z Wow and the raspberry preserves.
Set aside to serve at room temperature.
Wash the salad greens and spin the excess water off. Keep fresh in the refrigerator until you begin to cook the Salmon.
Wash the raspberries and let the excess water drain off. About 20–30 min. before serving your guests.
To Make Salmon Butterflies:
With chef’s tongs, remove 1 slice of Salmon from the marinade and place it, skin side down, on a cutting board.
Placing the tongs on the sides of the fish, to hold it firmly, slice almost all the way (¾) through the salmon, lengthwise down the middle.
To finish the Salmon Butterfly, spread open the cut so that each half’s bottom comes together (skin to skin) and the salmon resembles the shape of a tall butterfly.
Run a toothpick crosswise through the Salmon Butterfly at the top, middle and bottom to hold it together while cooking.
Now spread a bit more Sioux Z Wow on the newly exposed surface.
Repeat for each of the salmon pieces.
Place each Salmon butterfly on a broiler pan or arrange atop a tabletop electric grill or on a BBQ grill at med.– high heat.
Cook 4-5 minutes per side when broiling, or 5-6 minutes per side on the grill.
While the Salmon is cooking, place the pretty greens on a serving platter. Arrange the Salmon Butterflies on the platter of greens.
Remove toothpicks. Using no more than 1 T. of Sioux Z Wow Raspberry Drizzle per piece of fish, make a “chefs swirl” over the top of each Salmon butterfly.
Place the remaining Raspberry Drizzle in a bowl on the table so that your guests can help themselves.
Garnish with fresh raspberries and serve.
Serve medium dry champagne. A really nice touch is to place a Raspberry in each flute.
A “chefs swirl” is a technical term that chefs use to describe the fancy drizzle patterns they put on top of an elegant entrée (Note: Its also the final touch that allows them to charge $24.95 for this Butterflied Salmon presentation.)
In actuality, it is to remind you to only use a small amount of topping. Too much of any topping will overwhelm what it is on. With any topping all you want to do is, “tease the palate,” and have your guests want more.