- Salmon fillets
- Fresh blackberries
- Chipotle pepper
- Salt and Pepper
Begin by mincing finely one shallot. I made a little extra because I made a risotto to go with the salmon.
In a blender, put 2 cups blackberries, 1 cup chardonnay wine, and 1 chipotle pepper.
Pour the puree into a sieve and strain. You'll need to move the liquid around with a rubber spatula or something because it's thick. The seeds like to clog up the sieve.
In a saucepan, heat a little olive oil. Saute the shallot for about 30 seconds before pouring in the strained blackberry puree.
While the sauce is reducing, cut one lemon in half and rub on the salmon. This will give the cumin something to stick to. Rub cumin on top.
Put on the BBQ grill, skin side down. Cook on that side for about 7-8 minutes. Flip and grill the top. Don't do it the other way around because the flames from the grill will burn it to a crisp. The skin helps protect the fish. If the skin is charred, that's okay! You're not going to eat it anyway.
Man my husband does a great job on the grill. Look at these beauties! The salmon will be firm but not hard. If it's spongy, your salmon is going to be raw in the center.
Do a rough chop on the cilantro.
This will be the garnish.
Plate your salmon . Spoon on some of the blackberry sauce. Garnish with fresh blackberries and cilantro.