Grilled Salmon With Blackberry-cabernet Coulis

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup cabernet sauvignon wine (or other dry red wine)
• 2 1/2 cups blackberries, rinsed and drained
• 2 tablespoons shallots, minced
• 2 tablespoons fresh ginger, minced
• 2 -3 tablespoons sugar
• 1 tablespoon butter
• 6 (6 -7 ounce) salmon steaks (1 in. thick, 6 to 7 oz. each)
• salt and pepper

Recipe

• 1 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).
• 2 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).
• 3 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.
• 4 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.