Grilled Salmon and Scallions with Blackberry Compote

Recipe and photo contributed by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  40 minutes Cook Time:  20 minutes

Grilled Salmon and Scallions with Blackberry Compote

Perk up a simple salmon fillet with sweet-tart blackberry compote. It’s a surprising combination, but it works. It’s best to wait to add the compote/sauce until just before serving, as the acid will break down the delicate flesh of the fish over time. It is delicious chilled and excellent for a pareve brunch, lunch or dinner, with the sauce served on the side. The salmon needs between 1 and 8 hours of marinating, so factor that into your schedule.

Ingredients

Salmon:

4  salmon fillets (4 ounces each)

Marinade:

2 tablespoons olive oil, divided

3 sprigs fresh rosemary

1 teaspoon smoked salt or sea salt

4 cloves garlic, crushed

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon canola oil, divided, plus more for the grill

1 small bunch of scallions (about 5 or 6)

Compote:

1 large shallot, finely minced (about ⅓ cup)

⅓ cup dry fruity white wine, such as sauvignon blanc

4 cups fresh blackberries

1 tablespoon fresh lemon juice

2 teaspoons honey

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Instructions

  1. Place 2 tablespoons of olive oil, rosemary sprigs, salt, garlic, and pepper in a resealable food storage bag.  Add the salmon and seal the bag, working gently to coat the fish with the marinade. Place the bag in a bowl and refrigerate, marinating for at least 1 hour or up to 8 hours (see Kitchen Tips).
  2. Heat a grill pan or gas grill over medium-high heat until it is almost smoking. Drizzle a little canola oil onto a paper towel or kitchen towel and using tongs, wipe the oil on the hot grill grates or pan.
  3. Drizzle 1 teaspoon of the canola oil over the scallions. Place directly on the grill and grill for 2 to 3 minutes, turning occasionally until lightly charred with grill marks.  Remove, tent with foil, and set aside to keep warm.
  4. Heat the remaining 2 teaspoons canola oil in a medium saucepan over medium-high heat.  Add the shallot to the pan and cook for 2 to 3 minutes, until golden on the edges. Add the white wine and cook until the wine reduces in volume by one-third.  Add half of the blackberries, the lemon juice, honey, salt, and pepper. Stir to combine and bring to a simmer. Cook for about 2 to 3 minutes, mashing the blackberries with the back of a spoon or potato masher to release their juices. Continue to cook for 2 to 3 minutes. Just before serving, add the remaining blackberries and warm the berries through. Remove from heat and set aside to keep warm.
  5. Clean and oil the grill once more. Place the salmon on the grill, skin side down. Cook for 4 minutes and lower the heat to medium. Turn with tongs or a spatula and cook for an additional 2 to 3 minutes, depending upon the thickness of the fish and the desired degree of doneness. Serve the salmon immediately with the blackberry compote and grilled scallions.

Kitchen Tips

This fish can marinate the night before or the morning of a busy a work day.  The marinade does not contain acid so the fish will not break down or “cook.”

 

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Comments

the blackberry sauce sounds great!

dina - May 16, 2014

It tasted wonderful and but did it ever look great.

Tami Weiser - June 2, 2014

Thanks. It was really great with the rich, depth of the wine.

Tami Weiser - November 12, 2014