Grilled Salmon with Blackberry-Cabernet Reduction Sauce
This exquisite grilled salmon is complemented by a luscious blackberry-Cabernet reduction sauce that strikes the perfect balance between sweetness and tartness. The flavors of ripe blackberries and rich red wine create a gourmet experience that tantalizes the taste buds, while the addition of fresh ginger and shallots adds a delightful depth. Serve this dish alongside a light orzo pilaf or fluffy couscous, paired with a crisp garden salad for a perfectly rounded meal. Perfect for a summer gathering or a special dinner party.
6
Servings
400
Calories
9
Ingredients
Ingredients
Cabernet Sauvignon (or another dry red wine)
1 cup (None)
Blackberries
2 1/2 cups (Rinsed and drained)
Shallots
2 tablespoons (Minced)
Fresh ginger
2 tablespoons (Minced)
Granulated sugar
2 - 3 tablespoons (To taste)
Butter
1 tablespoon (None)
Salmon steaks
6 (6 - 7 ounces each) (1 inch thick, belly strips coiled)
Salt
To taste (None)
Pepper
To taste (None)
Instructions
1
In a food processor or blender, combine the Cabernet Sauvignon and 2 cups of rinsed blackberries. Blend until smooth and pureed.
2
Pass the mixture through a fine strainer into a medium saucepan to remove the seeds and pulp, discarding any residue.
3
Add the minced shallots, fresh ginger, and 2 tablespoons of sugar to the berry puree. Bring the mixture to a boil over medium-high heat, stirring frequently, and let it reduce until it thickens to about 1 cup, which should take around 10 minutes.
4
Remove the saucepan from the heat, and stir in the butter until melted. Taste the sauce and add more sugar as needed to achieve the desired sweetness. Set aside.
5
Prepare the salmon by rinsing and patting it dry. To create even cooking, coil the belly strips of each salmon steak towards the center and secure them with small skewers.
6
Preheat the grill to high heat, making sure it’s well-oiled to prevent sticking. Place the salmon steaks on the grill, close the lid, and cook for 7 to 10 minutes, carefully turning once during grilling. The salmon should be opaque and moist in the center when done.
7
To serve, place each salmon steak on a warm plate, remove the skewers if preferred, and generously spoon the warm blackberry-Cabernet reduction over each piece. Garnish with the remaining half cup of whole blackberries and season with salt and pepper to taste.
Nutrition Information
20
Fat
12
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Grilled Salmon with Blackberry-Cabernet Reduction Sauce, a gourmet seafood meal.
How many people does this recipe serve?
This recipe is designed to serve 6 people.
What type of wine is recommended for the reduction sauce?
A Cabernet Sauvignon or any other dry red wine is recommended.
How many blackberries are needed in total?
You will need 2 and a half cups of blackberries.
What is the nutritional calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving of this salmon?
There are 35 grams of protein per serving.
What is the fat content for this recipe?
Each serving contains 20 grams of fat.
How many carbohydrates are in this dish?
There are 12 grams of carbohydrates per serving.
Why should I strain the berry and wine mixture?
Straining removes the seeds and pulp, resulting in a smooth reduction sauce.
How long should the sauce reduce on the stove?
The sauce should boil for about 10 minutes until it thickens to roughly 1 cup.
When should I add the butter to the sauce?
Add the butter after removing the saucepan from the heat, stirring until it is completely melted.
How should the salmon steaks be prepared for the grill?
Rinse and dry them, then coil the belly strips toward the center and secure them with small skewers.
What is the benefit of coiling the salmon belly strips?
Coiling the strips helps the salmon steaks cook more evenly.
What grill temperature is required for this recipe?
The grill should be preheated to high heat.
How long does the salmon take to cook on the grill?
It takes between 7 to 10 minutes to grill the salmon steaks.
How many times should the salmon be turned during grilling?
The salmon should be carefully turned only once.
How can I tell when the salmon is finished cooking?
The salmon is done when it is opaque and remains moist in the center.
What are some suggested side dishes for this salmon?
Light orzo pilaf, fluffy couscous, or a crisp garden salad are excellent pairings.
What role does fresh ginger play in this recipe?
Fresh ginger adds a delightful depth of flavor to the blackberry reduction.
Can I adjust the sweetness of the sauce?
Yes, you can add more sugar after the butter has melted to reach your desired sweetness level.
How do I prevent the salmon from sticking to the grill?
Ensure the grill is well-oiled before placing the salmon on the grates.
What size should the salmon steaks be?
The steaks should be approximately 6 to 7 ounces each and 1 inch thick.
How much minced shallot is used in the sauce?
The recipe calls for 2 tablespoons of minced shallots.
How many blackberries are used for the garnish?
A half cup of whole blackberries is reserved for garnishing the plates.
What kind of sugar should be used?
Granulated sugar is used to sweeten the reduction sauce.
Is this recipe suitable for a summer gathering?
Yes, its fresh berry flavors and grilled preparation make it perfect for summer.
What should I do with the skewers after grilling?
You can remove the skewers before serving if preferred.
Should the grill lid be open or closed?
The instructions recommend closing the lid while grilling the salmon.
What is the texture of the finished reduction sauce?
The sauce should be thick, luscious, and smooth.
How do I season the final dish?
Garnish with whole blackberries and add salt and pepper to taste before serving.