Prep 0 mins
Cook 30 mins
The berry sauce on this salmon should be nicely balanced between sweet and tart; judge the amount of sugar to add by the sweetness of the fruit. From a July 2001 Sunset Magazine. Wonderful with an orzo pilaf or couscous and a salad.
- 236.59 ml cabernet sauvignon wine (or other dry red wine)
- 591.47 ml blackberries, rinsed and drained
- 29.58 ml shallots, minced
- 29.58 ml fresh ginger, minced
- 29.58-44.37 ml sugar
- 14.79 ml butter
- 6 (1020.58-1190.67 g) salmon steaks (1 in. thick, 6 to 7 oz. each)
- salt and pepper
- In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes).
- Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
- Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
- Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.
Made this easy, summery recipe for dinner last night and it did not disappoint. Halved the recipe with perfect results and had to use fillets versus steaks as that it what I had on hand. Like another reviewer, we really enjoyed the addition of ginger to the sauce and it really came through in the dish. Served with grilled asparagus on the side. This was a great weeknight dish. Thanks for posting.
YUM YUM. Make this for two, served it with roasted asparagus and a mango couscous I learned when making this recipe Tropical Chicken Couscous W/ Rum Vinaigrette. No grill just yet :( So we just pan fried in a touch of butter and OO. This still gets a 5! We will be making this again. Thank you SOO much for posting. Made for ZWT 5.
This is simple and fabulous. I halved the recipe for 3 salmons filets. I grilled the salmon leaving inside still slighly pink so they don't dry out. The sauce was simple to make and so tasty - I could see using this for desserts! I love the addition of ginger to the sauce and I believe this was a key element to the sauce besides the beautiful blackberry color and taste. Thank you Jan for posting this recipe - I've always wanted to try it from the Sunset after my neighbor told me many years ago how much he enjoyed the salmon using our joint blackberry bushes between our homes.