Blackberries

I love blackberries. So when I saw this recipe from Krista Painter and Amy French in Sunset magazine, I had to make it. (James Carrier photographer) 

Back in Myrtle Creek I would walk the creek line and pick berries to my hearts content.  Here it is not quite as good, but the berries are bigger and sweeter.  I wanted to use these beautiful big berries for something other than tarts or a pie.  Thats when a search on google found this Salmon recipe.

 The sauce turned out awesome.  I used my Ronco Rotissierie to cook the salmon steaks, and for sides I had couscous cooked in a vegetable broth with peas, and the zucchini casserole blogged about earlier.  It all tasted great. I still had the blueberry delight, which tasted better then next day.   

Grilled Salmon with Blackberry-cabernet sauce

1 cup Cabernet Sauvignon or other dry red wine

1 1/2 cups blackberries, rinsed and drained

2 tbsp. minced shallot

2 tbsp. minced fresh ginger, or 2 tsp. dried

2-3 tablespoons butter

6 salmon steaks ( 1 inch thick)

salt and pepper

In a food processor or blender, combine wine and 2 cups berries; whirl until pureed.  Rub berry mix through a fine strainer into a 1 1/2- 2 quart saucepan; discard the seeds and residue.  Add shallots, giner, and 2 tbsp. sugar.  Bring berry mix to a boil over high heat, reduce and stir often.  Reduce to 1 cup, about 10 minutes.  Remove from heat, and stir in butter and more sugar to taste.

Rinse salmon and pat dry.

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 opache but still moist looking in center of thickest part, 7-10 minutes.

Set a salmon steak on each plate, spoon berry sauce over steaks.  Garnish with 1/2 cup whole berries.  Salt and pepper to taste.

 Rotisserie directions:  Oil both sides of steaks with olive oil, and salt and pepper each side.  Rotisserie for 7 min.   turn off and let stand for 3.