Grilled Salmon with Blackberry Cabernet Coulis
1 cup Cabernet Sauvignon (we used 2006 Hidden Ridge 55% Slope)
2 1/2 cups blackberries, rinsed and drained
2 T minced shallots
2 T minced fresh ginger
2 T brown sugar
1 T butter
2 - 2 1/2 pounds fresh Salmon
Salt & Pepper
In a food processor, puree berries and then blend in wine. Press berry mixture through a fine strainer into 1 1 1/2 - 2 quart pan. Discard solids. Add shallots, ginger and brown sugar to the blackberry mixture. Bring to a boil over high heat. Stir often until reduced to 1 cup, about 11 minutes. Remove from heat and stir in butter.
Rinse salmon and pat dry. Oil grill so the salmon doesn't stick. Using high heat, place salmon on grill and close lid. Cook fish, turning once, until opaque but still moist-looking in center of thickest part. Depending on the thickness of the salmon and the heat of the grill, cooking time will vary. Take a glass of wine outside and plan on about 7 - 10 minutes.
Salt & pepper salmon to taste. Divide salmon on 6 plates, spoon warm berry coulis over salmon and garnish each place with a few whole blackberries.
2007 55% Slope