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.
Steps
In a food processor or blender , combine wine and 2 cups berries.
Whirl until pured.
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.
Rinse salmon and pat dry.
Coil belly strips of fish into center of steaks and secure each portion with a small skewer.
Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill.
Close lid on gas grill.
Cook fish , turning once , until opaque but still moist-looking in center of thickest part , 7 to 10 minutes.
Set a salmon steak on each of 6 warm plates.
Spoon berry coulis equally over steaks.
Garnish with remaining 1 / 2 cup whole berries.
Add salt and pepper to taste.
Ingredients
cabernet sauvignon wine, blackberries, shallots, fresh ginger, sugar, butter, salmon steaks, salt and pepper