Grilled Salmon With Blackberry-Cabernet Coulis

Recipe Ingredients

1 cup	237ml	Cabernet Sauvignon
		= (or other dry red wine)
2 1/2 cups	592ml	Blackberries - rinsed, drained
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced fresh ginger
2 tablespoons	30ml	Sugar - (to 3)
1 tablespoon	15ml	Butter or margarine
6		Salmon steaks, 1" thk - (6 to 7 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a food processor or blender, combine wine and 2 cups berries; whirl until pureed. 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. (The berry sauce should be nicely balanced between sweet and tart; judge the amount of sugar to add 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 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.

This recipe yields 6 servings.

Source:
Sunset, July 2001

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