Grilled Salmon with Wild Blackberry Sauce
Two Northwest favorites come together to create one fantastic dish! Our blackberry sauce can be served with any kind of broiled, grilled, baked or pan-fried fish.
- Grilled Salmon :
- 5 T. butter
- 3 T. fresh lemon juice
- 2 T. brown sugar
- 1/2 tsp. red pepper flakes
- 2 1/2 lb. salmon fillet
- Salt and freshly ground pepper
- Wild Blackberry Sauce :
- 2 T. olive oil
- 4 shallots minced
- 1/3 c. 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
- Wild Blackberry Sauce: In a medium saucepan, over medium, heat oil and sauté shallots until lightly brown. Stir in remaining ingredients, bring to a boil. Reduce heat and simmer about 12-15 minutes or until sauce is thick but still chunky. Salt and pepper to taste. Makes 2 cups.
- Preheat grill to medium. In a small pan, over low, heat butter, lemon juice, sugar and pepper flakes until butter has melted. Rinse fish and pat dry. Cut salmon into 6 portions. Place on oiled grill. Brush salmon fillets with butter mixture and season with salt and pepper.
- Grill salmon 3-inches from heat for 4 minutes, brush again with butter mixture. Grill 5 minutes more or until fish flakes when tested with a fork. To serve, remove salmon fillets to heated individual plates and spoon warm blackberry sauce over cooked fillets