Grilled Salmon with Wild Blackberry Sauce
Two Northwest favorites come together to make one fantastic dish! Our blackberry sauce can be served with any fish!
Servings: 6
Ingredients
WILD BLACKBERRY SAUCE:
- 2 T. olive oil
- 4 shallots minced
- 1/3 c. granulated sugar
- 2 1/2 c. fresh wild blackberries cleaned
- 1/3 c. raspberry vinegar or red wine vinegar
- 3 T. cream de cassis or chambord
- Salt and freshly ground pepper to taste
BUTTER SAUCE:
- 5 T. butter
- 3 T. fresh lemon juice
- 2 T. brown sugar
- 1/2 tsp. red pepper flakes
GRILLED SALMON:
- 2 1/2 lb. salmon fillet cut into 6 portions
- Salt and freshly ground pepper for sprinkling
Instructions
- WILD BLACKBERRY SAUCE: In a medium saucepan, over medium, heat oil and sauté shallots until lightly brown. Stir in the remaining ingredients, bring to a boil. Reduce the heat and simmer for about 12-15 minutes or until the sauce is thick but still chunky. Salt and pepper to taste. Remove from heat, cover, and keep warm. Makes 2 cups.
- Oil the grill and preheat to medium.
- BUTTER SAUCE: In a small saucepan, over low heat add butter, lemon juice, sugar, and pepper flakes, stir occasionally until the butter has melted, keep warm.
- Rinse the fish and pat dry. Cut the salmon into 6 portions. Place on the prepared grill. Brush the salmon fillets with the butter mixture and season with salt and pepper.
- GRILLED SALMON: Grill the salmon 3-4 inches from heat for 4 minutes, brush again with the butter mixture. Grill for 5 minutes more or until fish flakes when tested with a fork.
- To serve, remove the salmon fillets to heated individual plates and spoon the warm blackberry sauce over the cooked fillets. Enjoy!
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