Description
Wild caught salmon with beurre blanc sauce laced with blackberry chipotle sauce.
Ingredients
Units
Scale
Salmon:
- 1 pound Copper River Salmon, in 4- 4oz Steaks
Salmon Seasoning:
- 2 Tbsp Sugar
- 1 Tbsp Chili Powder
- 1 tsp Pepper
- 1/2 Tbsp Cumin
- 1/2 Tbsp Paprika
- 1/2 Tbsp Cocoa Powder
- 1/2 tsp Salt
- 1/4 tsp Dry Mustard
- 1/2 tsp Cinnamon
Buerre Blanc Sauce:
- 1 1/2 Tbsp Shallots, minced
- 1 Tbsp Lemon Juice
- 1/3 cup White Wine
- 2 Tbsp Heavy Cream
- 1/2 cup Butter
- Pinch of Salt
For Serving:
- 1/4 cup Blackberry Chipotle Marinade or other berry based sauce or jam
- 2 cups Couscous prepared
Instructions
Salmon:
- Soak Alder or Cedar plank in water for at least 30 minutes prior to cooking. Heat grill to medium hot.
- In small bowl, mix together the salmon seasonings until incorporated – sugar, pepper, chili powder, cumin, paprika, salt, mustard, cinnamon. Sprinkle over evenly over each salmon fillet.
- Place salmon steaks on wood plank, skin side down, and cook until medium or about 140 degrees.
- Remove from heat and cover with aluminum foil.
Beurre Blanc:
- In small sauce pan, heat over medium high heat, sauté shallots in lemon juice.
- Add in white wine, heavy cream, butter and salt. Bring to simmer and reduce until thickened – stirring often.
Couscous:
- Prepare couscous according to package directions.
To plate:
- Pour equal parts buerre blanc sauce over 4 plates. Drizzle blackberry marinade/sauce or jam lightly over the beurre blanc sauce.
- Plate 1/2 cup of prepared couscous in the middle of the plate. Place one fillet per plate over the top of the couscous. Serve immediately.
Notes
Adapted from Pat Donahue’s Wild Copper River King Alder Planked Salmon with Rhubarb Cherry Coulis