Two Northwest favorites come together to make one fantastic dish! Our blackberry sauce can be served with any fish!
Course: Entrée
Cuisine: American
Servings: 6
Ingredients
WILD BLACKBERRY SAUCE:
2T.olive oil
4shallotsminced
1/3c.granulated sugar
2 1/2c. fresh wild blackberriescleaned
1/3c.raspberry vinegar or red wine vinegar
3T.cream de cassis or chambord
Salt and freshly ground pepperto taste
BUTTER SAUCE:
5T.butter
3T. fresh lemon juice
2T.brown sugar
1/2tsp.red pepper flakes
GRILLED SALMON:
2 1/2lb.salmon filletcut into 6 portions
Salt and freshly ground pepperfor 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!