Grilled Salmon with Red Wine and Blackberry Coulis
Main Dishes • Mediterranean
Description
Grilled salmon with red wine and blackberry coulis
Ingredients
- Rosé Dry Wine 10 fl oz
- Serviceberries 15 oz
- Shallot 1 head
- Sugar 3 tablespoons
- Grated Ginger Root 2 tablespoons
- Butter 1 tablespoon
- Smoked haddock fillet 6 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a blender, combine the wine and 2 cups of berries, and blend until smooth. Strain the puree through a sieve into a small saucepan. Add the finely chopped shallot, ginger, and 2 tablespoons of sugar. Bring to a boil over high heat and cook for about 10 minutes, stirring, until the volume is reduced to 240 ml. Remove from heat and stir in the butter. Optionally, add more sugar.
Step 2
Preheat the grill.
Step 3
Rinse the fish fillets well and pat dry with a paper towel. Tuck the thin edges of the fish belly towards the center of the main piece to prevent burning, and secure with toothpicks.
Step 4
Place the fish on a greased grill rack and grill until cooked through, about 8-10 minutes. Arrange the fish on plates, removing the toothpicks, and drizzle with the warm coulis. Serve garnished with remaining berries, seasoned with salt and pepper to taste.
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