Preparation:
In a large bowl, mix the frozen raspberries, sugar or honey, lime or lemon and orange juice, raspberry vodka (optional), diced jalapeño pepper and diced onion. Let ceviche stand at room temperature.
Pat the fillets dry and rub each fillet with 1 tablespoon of oil on each side, season with salt and pepper.
Place the salmon fillets on the grill skin side up. Allow to sear 1-2 minutes or until the salmon lifts easily, doesn't stick and grill marks are nicely browned. Flip salmon over and continue cooking.
When done, the salmon should be nicely grill marked, slightly crispy on the top, and soft and flaky inside. Remove the salmon from the grill and let it rest for 2-3 minutes.
Place salmon on a plate and top with raspberry ceviche.
Serve with our
Extra Fine Green Beans and
Grilled Mini Potatoes.