Grilled Salmon With Blackberry Sauce

Grilled Salmon With Blackberry Sauce
4 servings

  • 1 (12-ounce) jar seedless blackberry jam or reduced-sugar seedless blackberry jam
  • 2 teaspoons dijon-style prepared mustard
  • 2 teaspoons lemon juice
  • 1 to 1½ pounds salmon or flounder or trout or Orange Roughy fillet(s) or 4 salmon steaks, each about 8 ounces
  • 1 tablespoon melted butter or margarine, or corn or canola oil (see note)
  • 1 cup fresh or thawed frozen whole blackberries, stems removed

In a small heavy saucepan, combine jam, mustard, and lemon juice, blending well. Bring mixture to a simmer over moderate heat; set aside. Arrange fish fillets or steaks on a broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 3 inches from heat source. May lightly coat fish with butter or oil or non-caloric vegetable cooking spray, if desired. Broil or grill fillets or steaks about 4 to 6 minutes per side, turning fillets or steaks once. Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork. May reheat sauce just before serving, if desired. Add whole berries to sauce, mixing gently to coat berries with sauce. To serve, spoon a small amount of sauce over each fillet or steak; pass remaining sauce in a sauceboat.

Note: May omit butter or oil, if desired; lightly coat broiler rack or grill and fish with non-caloric vegetable cooking spray.

Pan Grill: Lightly coat a large heavy skillet or electric frypan with butter or oil or non-caloric vegetable cooking spray. Place fillets or steaks in pan and saute over moderate heat, about 4 to 6 minutes per side, turning fillets or steaks once, until fish is opaque in color and flakes easily with a fork. Do not overcook. Serve with sauce as previously directed.

Poaching: Arrange fish fillets or steaks in a 13 x 9 x 2-inch baking dish; add enough water or dry white wine to just cover fish. Add 2 to 3 tablespoons lemon juice to water, if desired. Loosely cover with aluminum foil and bake in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes, depending upon the thickness of the fillets or steaks, or until done and fish is opaque in color and flakes easily with a fork. Do not overcook. To serve, discard liquid and serve with sauce as previously directed.

Variations:

  • Reduce lemon juice to ½ teaspoon and add 1 to 2 teaspoons brandy or blackberry brandy to sauce, if desired.
  • Omit blackberry jam and fresh blackberries; use seedless red raspberry jam and fresh red raspberries.

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