Grilled Salmon with Black Garlic & Blackberry Sauce

Salmon & blackberries stand out as an iconic pacific northwest food pairing.

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Grilled Salmon with Black Garlic & Blackberry Sauce

Salmon & blackberries stand out as an iconic pacific northwest food pairing.

Ingredients

• 2 cups fresh, sweet blackberries
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• 1 Tbsp bourbon
• ½ tsp freshly-ground black pepper
• 2 Tbsp extra-virgin olive oil
• 2 cloves black garlic (rehydrated in 2 Tbsp hot water)
• 1 shallot (finely diced)
• 1 Tbsp sherry vinegar
• 4 fillets salmon (roughly 5oz each)
• 2 tsp kosher salt
• ¼ cup mayonnaise
• ½ cup fresh blackberries (as garnish)

Instructions 

• For the black garlic & blackberry sauce, combine the blackberries, honey, Dijon mustard, 1 Tbsp bourbon, freshly-ground black pepper, 2 Tbsp olive oil, and rehydrated black garlic in a tall and narrow container.
• Blend with an immersion blender until smooth.
• If more liquid is needed during the blending process, slowly add some more olive oil and continue blending.
• Strain the mixture through a mesh strainer, pushing the sauce through with a rubber spatula while capturing the seeds in the strainer.
• Combine the 1 shallot with 1 Tbsp sherry vinegar and add a small pinch of salt.
• Allow to rest for 15 minutes.
• Combine shallots and vinegar with the blackberry sauce and mix to distribute shallots.
• Reserve sauce for later.
• Preheat grill to 550F.
• Clean grill grates with a grill brush.
• Season the salmon fillets with salt on both sides and cover the surface of the fillets with a light layer of mayonnaise.
• Place the fillets on the hot cleaned grill.
• For medium-rare salmon, cook the first side for 3 minutes
• Cook the second side for 2-3 minutes.
• *Note, the cooking times will vary slightly here based on the heat of your grill and the thickness of the fillets.
• Remove the salmon when the flesh is barely cooked through.
• Serve salmon hot, with the black garlic & blackberry sauce on top of the fillets.
• Garnish with fresh blackberries.

Notes

Leftover salmon can be eaten on a salad the following day.
The blackberry sauce tastes great with other types of fish and with chicken or turkey.