1/1 Photo of Grilled Salmon With Blackberry-Cabernet Coulis
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.
My Private Note
Units: US | Metric
- 1In 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).
- 2Rinse 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).
- 3Lay 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.
- 4Set 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.
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Nutritional Facts for Grilled Salmon With Blackberry-Cabernet Coulis
Serving Size: 1 (280 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 448.7
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 6.4 g
- Cholesterol 98.5 mg
- Sodium 118.5 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 3.2 g
- Sugars 7.1 g
- Protein 35.7 g