GOLDEN VALLEY, Minn. -- Byerly's Culinary Shop Manager Joan Donatelle and the Wines & Spirits Manager Jason Newell will be here with a cedar planked grilled salmon and blackberry sauce recipe and some new wine information for all the food and wine lovers out there.
For Grilled Salmon:
2 pounds salmon filet, with skin
1 package cedar grilling planks
2 tablespoons grainy mustard
2 tablespoons honey
1 teaspoon rosemary, minced
1 tablespoon lemon zest
salt and pepper to taste
For Blackberry Sauce:
2 tablespoons olive oil
1 shallot, minced
1 teaspoon rosemary, minced
1 tablespoon Tomsons blackberry jam
1/2 cup red wine
1 package fresh blackberries
4 tablespoons butter
salt and pepper to taste
Directions:
Soak cedar grilling planks for 2 hours. Heat grill to medium high heat. Mix together mustard, honey, rosemary, lemon zest, salt and pepper. Spread over the salmon on the flesh side. Let stand for 15 minutes. Place the salmon with the skin side down on the plank. Grill with the cover closed for about 14 minutes. Remove from grill and let stand for at least 5 minutes.
While the salmon is grilling, make the blackberry sauce. In a sauté pan, heat the olive oil to medium heat, add the shallots and cook until translucent. Stir in the rosemary and the blackberry jam. Add the red wine and let reduce. Add the blackberries. Just before serving whisk in the butter. Pour over salmon and serve immediately. Serves six.
(Copyright 2011 by KARE. All Rights Reserved.)