Grilled Salmon with
6 salmon fillet portions
Salt and pepper
1 3/4 cups Kirkland Signature
2 cups Cabernet Sauvignon or
other dry red wine
2 tablespoons minced shallots
2 tablespoons minced fresh ginger
1 1/2 tablespoons sugar
1 tablespoon butter
Julienne-sliced fresh ginger and
parsley sprigs, for garnish
Preheat the grill.
Season salmon with salt and pepper to taste. Grill skin side down over direct
medium heat (350-450°F) for about 10 minutes, then turn and grill for about
2 minutes longer, or until cooked to taste.
To prepare the coulis, place blueberries in a food processor or blender and chop
into small pieces. Add wine and blend until pureed.
Pour the puree into a sauté pan and add shallots, ginger and sugar. Bring to a boil
over medium-high heat and cook, stirring constantly, until reduced to about 1 cup
(approx. 7 minutes). Remove from the heat and stir in the butter until melted.
Remove the salmon from the grill, spoon the coulis over the top, and garnish with
ginger and parsley. Serve immediately. Makes 6 servings.