Grilled Salmon with Red Wine and Blackberry Sauce
6 servings
30 minutes
Grilled salmon with a red wine and blackberry coulis is an exquisite Mediterranean dish that combines the tenderness of seafood with rich berry and wine notes. The origins of this recipe trace back to gastronomic traditions where natural ingredients complement each other, creating a harmony of flavors. Grilled salmon develops an appetizing crust while retaining its juiciness inside, and the warm coulis of blackberry and red wine adds a sweet-tart accent. The subtle aroma of shallots and ginger deepens the flavor, while butter softens its texture. This dish is perfect for both festive dinners and pleasant evenings with a glass of wine, showcasing the richness of Mediterranean gastronomy.
1
In a blender, mix wine and 2 cups of berries, blending until pureed. Strain the puree through a sieve into a small saucepan. Add 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 reduces to 1 cup. Remove from heat and stir in butter. Add more sugar if desired.
- Red dry wine: 1 glass
- Blackberry: 475 g
- Shallots: 1 head
- Grated ginger: 2 tablespoons
- Sugar: 3 tablespoons
- Butter: 1 tablespoon
- Sugar: 3 tablespoons
2
Preheat the grill or barbecue.
3
Rinse the fish fillet well and dry it with a paper towel. Fold the thin edges from the fish's belly into the center towards the main piece to prevent burning, and secure with toothpicks.
4
Place the fish on a greased grill and cook for about 8-10 minutes until done. Arrange the fish on plates, removing the toothpicks, and drizzle with warm sauce. Serve garnished with remaining berries, seasoned with salt and pepper to taste.
- Salmon fillet: 6 pieces
- Salt: to taste
- Ground black pepper: to taste