Grilled King Salmon with Blackberry Merlot Beurre Rouge
Amy Court
ingredients
- Salmon Ingredients
- 6-6oz portions of King Salmon fillet
- 2 tsp salt
- 1/8 tsp black pepper
- 1 tsp dry thyme
- 1 1/2 Tbs brown sugar
- pinch of cayenne pepper
- 1 tsp paprika
- Sauce Ingredients
- 1 large shallot, minced
- 1 cup Columbia Crest Merlot
- 1/2 cup red wine vinegar
- 1/2 cup raspberry or blackberry vinegar
- 1 cup fresh or frozen blackberries
- 1 1/2 to 3 tsp sugar depending on sweetness of berries
- 2 Tbs heavy cream
- 6 oz of unsalted butter, cut into small pieces
- salt to taste
- 2 Tbs olive oil
directions
- 1
Salmon Preparation
- 2
Heat the grill to medium-high heat. Rub the fish with the olive oil. Mix the dry ingredient together in a small mixing bowl and then sprinkle over the fish portions. Let the salmon sit for 30 minutes before cooking. Spray each portion of fish with non-stick spray and place on the preheated grill. Grill each side for 4-5 minutes depending on thickness of fish, and then remove from the grill and serve with the Blackberry sauce.
- 3
Sauce Preparation
- 4
Place the chopped shallots and merlot in a small saucepan. Bring to a boil and reduce the liquid by half. Add the vinegar and blackberries, then return to a boil and reduce the heat to a simmer. Cook until the liquid is reduced to about 1/3 cup. Strain out the blackberries and return the liquid to the saucepan. Bring back to a boil and add the cream. Reduce until the liquid slightly thickens. Whisk the butter into the reduction off the heat, returning to low heat if necessary. Do not boil. Add salt and pepper to taste.
notes
Serve with Columbia Crest Grand Estates Merlot
Source: Columbia Crest Winery
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