& brown sugar-cayenne rub
6-6oz portions of King Salmon fillet
2 Tbsp olive oil
2 tsp salt
1/8 tsp black pepper
1 tsp dry thyme
1 1/2 Tbsp brown sugar
Pinch cayenne pepper
1 tsp paprika
Blackberry-Merlot Sauce, recipe follows
Heat grill to medium-high heat.
Rub salmon with olive oil.
Mix the dry ingredient together in a small mixing bowl and sprinkle mixture over salmon. Let salmon sit for 30 minutes while grill is heating up.
Spray each portion of fish with non-stick spray and place on grill. Grill each side for 4-5 minutes, depending on thickness of fish. Transfer to a serving platter, drizzle blackberry-Merlot sauce over the top and serve.
1 large shallot, minced
1 cup Chateau Ste. Michelle Merlot
½ cup red wine vinegar
½ cup raspberry or blackberry vinegar
1 cup fresh or frozen blackberries
1 ½ to 3 tsp sugar depending on sweetness of berries
2 Tbs heavy cream
6 oz unsalted butter, cut into small pieces, room temperature
Kosher salt & pepper, to taste
Place shallot and merlot in a small, non-reactive saucepan. Bring to a boil; cook until liquid is reduced by half. Add vinegars and blackberries; return to a boil. Reduce heat to low; simmer until liquid is reduced to about 1/3 cup. Strain. Return liquid to the saucepan and return to a boil. Stir in cream; reduce once more until the liquid thickens slightly.
Remove pan from heat. Whisk the butter into sauce, a few pieces at a time, incorporating each before adding more. Season to taste with salt & pepper.
Note: after butter is incorporated, the sauce must not be boiled or it will split. If not using immediately, sauce can be held for about 30 minutes or so in a bain marie or over very low heat.