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.