Title: Thyme Encrusted Salmon with Blackberry Gastrique
Categories: Fish Fruit Sauce Bbq Salmon
Yield: 1 Servings

2	c	Blackberries
1/4	c	Sugar
1/4	c	Red wine vinegar
1/2	tb	Butter
1/4	c	Minced shallot
1/4	c	Dry red wine
		Salt and pepper
4		Salmon fillets, skinned
3	tb	Fresh thyme leaves
1/4	ts	Ground cloves

Puree 1 1/2 C of the berries. Pour through a fine strainer into a bowl; discard seeds.

To prepare gastrique. In a pan, mix sugar with 1/4 C water; cook, uncovered,over medium high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes. Remove from heat; add vinegar. Return to low heat and stir until caramel is dissolved. Remove from pan and set aside.

In the small pan, melt butter over medium high heat; add shallot and cook, stirring often, until just golden, 2 to 3 minutes. Add wine, and cook, uncovered, until most of the liquid evaporates, about 5 minutes. Add berry puree and cook, uncovered, until reduced by half, about 6 minutes. Add half the gastrique to pan. (Add more to taste, depending on sweetness of berries.) Add salt and pepper to taste; set aside.

Remove bones from salmon. Lightly sprinkle with salt and pepper. Mix thyme and cloves; spread on a large plate. Set fillets on thyme mixture; let stand a few minutes. Turn over; repeat to coat all sides.

Grill salmon. While salmon cooks, add whole blackberries to sauce; over medium heat cook until hot, about 3 minutes.

Spoon 1 to 2 T of sauce onto each plate,; place a fillet on top. Place whole berries on top of and around fillet. Serve 4.

From Sunset Magazine with a little modification. From: nona@best.com (Nona Myers)

previous

next