and Seasonal Greens
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Wine Suggestion: Canoe Ridge Estate Merlot, Columbia Valley Merlot
8 5-oz portions Copper River King Salmon Filet
4 cups mixed Seasonal salad greens
Blackberry vinaigrette, recipe follows
Fresh blackberries, for garnish
Preheat grill to medium-high heat. Lightly oil the salmon; season with salt & pepper. Grill until done, about 8 minutes, depending on thickness of fillet. Transfer to plate; set aside.
Divide salad greens between 8 plates, top each with salmon, drizzle with the vinaigrette, and garnish with a few fresh berries.
1 cup fresh ripe blackberries or frozen, unsweetened berries
¼ cup white wine vinegar
¼ cup extra virgin olive oil
¼ cup merlot
1 Tbsp lemon juice
Salt, pepper, and sugar, to taste
Place berries, vinegar, merlot and lemon juice in a blender; puree until smooth. Strain through a fine strainer to remove the seeds and return to the blender. While machine is running, slowly drizzle in the oil. Season to taste with salt, pepper, sugar and more lemon juice, if needed.
