Grilled Salmon With Blackberry-Cabernet Coulis

Recipe by CaliforniaJan
READY IN: 30mins


  • 1
    cup cabernet sauvignon wine (or other dry red wine)
  • 2 12
    cups blackberries, rinsed and drained
  • 2
    tablespoons shallots, minced
  • 2
    tablespoons fresh ginger, minced
  • 2 -3
    tablespoons sugar
  • 1
    tablespoon butter
  • 6
    (6 -7 ounce) 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.