GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS
Classmates in culinary school, Krista Painter and Amy French 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. The berry sauce should be nicely balanced between sweet and tart; judge the amount of sugar to add by the sweetness of the fruit.
Provided by Krista Painter and Amy French, Seattle, Washington,
Yield Makes 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 344, Carbohydrate 13, Cholesterol 93, Fat 18, Fiber 2.7, Protein 30, SaturatedFat 4.5, Sodium 110
GRILLED BLACKBERRY-GLAZED SALMON
Blackberries bring fruity flavor to grilled salmon seasoned with zesty lemon-pepper. Have it ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook jam and vinegar over medium heat 2 to 3 minutes, stirring constantly, until jam is melted. Remove from heat; set aside.
- Spray both sides of salmon pieces with cooking spray. Rub lemon-pepper seasoning salt over both sides of salmon. Place large sheet of heavy-duty foil on grill rack over medium heat. Place salmon, skin sides down, on foil. Cover grill; cook 8 to 10 minutes or until fish flakes easily with fork. Remove from heat.
- Serve salmon topped with blackberry glaze and berries.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 14 g, TransFat 0 g
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.
Provided by CaliforniaJan
Categories Berries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 448.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 98.6, Sodium 118.5, Carbohydrate 11.9, Fiber 3.2, Sugar 7.2, Protein 35.7
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- 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.
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