Ingredients for Grilled Salmon With Blackberry Cabernet Coulis
- Cabernet Sauvignon Wine
- Blackberries
- 2 shallots, finely chopped
- Fresh Ginger
- Sugar
- 1 tablespoon cold butter
- Salmon Steaks
- Salt and freshly ground black pepper to taste
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How to Make Grilled Salmon With Blackberry Cabernet Coulis
- Combine 1 cup Cabernet Sauvignon and 2 cups fresh blackberries in a food processor or blender. Puree until smooth.
- Strain the mixture through a fine-mesh sieve into a 1 1/2- to 2-quart saucepan. Discard the seeds and pulp.
- Add 2 finely chopped shallots, 1 tablespoon grated fresh ginger, and 2 tablespoons granulated sugar to the saucepan.
- Bring the mixture to a boil over high heat, stirring frequently. Reduce heat to medium-low and simmer until the sauce has reduced to about 1 cup (approximately 10-15 minutes).
- Remove from heat and stir in 1 tablespoon of cold butter. Add more sugar to taste (start with 1 tablespoon and add more as needed, depending on the sweetness of the berries).
- Rinse 6 (6-ounce) salmon fillets and pat them completely dry with paper towels.
- If desired, coil belly strips of the salmon into the center of each steak and secure with a small wooden skewer.
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the salmon fillets on the preheated grill. Close the lid if using a gas grill.
- Grill for 7-10 minutes, turning once halfway through, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the grill and let rest for a few minutes.
- Serve each salmon steak on a warm plate, topped generously with the blackberry Cabernet coulis.
- Garnish with 1/2 cup fresh blackberries and season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
32g
Carbs
3g
