Grilled Salmon With Blackberry Cabernet Coulis Recipes

GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS

Steps:

• 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.

GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS

Steps:

• 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.

GRILLED SALMON WITH BLACKBERRY CABERNET COULIS

Steps:

• In a food processor or possibly blender, combine wine and 2 c. berries; whirl till pureed. Rub berry mix through a fine strainer into a 1 1/2- to 2-qt pan; throw away residue. Add in shallots, ginger, and 2 Tbsp. sugar. Bring berry mix to a boil over high heat, and stir often till reduced to 1 c., about 10 min. Remove from heat, and stir in butter and more sugar to taste. (The berry sauce should be nicely balanced between sweet and tart; judge the amount of sugar to add in by the sweetness of the fruit.) 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 warm coals or possibly 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, till opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 min. Set a salmon steak on each of 6 hot plates (remove skewers if you like). Spoon berry coulis (if cold, stir over high heat till hot, about 1 minute) equally over steaks. Garnish with remaining 1/2 c. whole berries; add in salt and pepper to taste. This recipe yields 6 servings. Comments: Classmates in culinary school, Krista Painter and Amy French of Seattle, WA are also friends who cook together for fun. At Pike Place Market, when the bounty of summer is at its peak, they snap up the freshest blackberries and salmon to make this festive dish."