Grilled Salmon with Wild Blackberry Sauce Recipe

WILD BLACKBERRY SAUCE:

• 2 T. olive oil
• 4 shallots minced
• 1/3 c. granulated sugar
• 2 1/2 c. fresh wild blackberries cleaned
• 1/3 c. raspberry vinegar or red wine vinegar
• 3 T. crème de cassis or Chambord
• Salt and freshly ground pepper to taste

BUTTER SAUCE:

• 5 T. butter
• 3 T. fresh lemon juice
• 2 T. brown sugar
• 1/2 tsp. red pepper flakes

GRILLED SALMON:

• 2 1/2 lb. salmon fillet cut into 6 portions
• Salt and freshly ground pepper for sprinkling

• WILD BLACKBERRY SAUCE: In a medium saucepan over medium heat, warm the olive oil and sauté the minced shallots until they’re lightly browned. Add the granulated sugar, fresh blackberries, vinegar, and crème de cassis (or Chambord). Bring the mixture to a boil, then reduce heat and simmer for about 12–15 minutes, until the sauce has thickened but still has some berry chunks. Season with salt and freshly ground pepper to taste. Remove from heat, cover, and keep warm. Yield: about 2 cups.
• Prepare the grill: oil the grates and preheat to medium heat so the fish cooks evenly without sticking.
• BUTTER SAUCE: In a small saucepan over low heat, combine butter, fresh lemon juice, brown sugar, and red pepper flakes. Stir occasionally until the butter melts and the sugar dissolves. Keep the sauce warm while grilling.
• Prepare the salmon: rinse the fillet, pat dry, and portion into six pieces. Place the portions on the preheated grill. Brush each piece with the warm butter sauce and season lightly with salt and freshly ground pepper.
• Grill the salmon about 3–4 inches from the heat for 4 minutes. Brush again with the butter sauce, then continue grilling for another 4–5 minutes, or until the salmon flakes easily with a fork and is cooked through to your liking.
• To serve: transfer each fillet to a heated plate and spoon the warm wild blackberry sauce over the top. Serve immediately and enjoy the balance of fruity sweetness and buttery citrus with the grilled salmon.