39 ozs salmon steaks (1 in thick 6 to 7 oz)
1 cup dry red wine – cabernet sauvignon)
2 12 cups fresh blackberries
2 TBL shallots (minced)
2 TBL fresh ginger (minced)
2 TBS sugar
1 TBL grapeseed oil
In a highspeed blender, combine wine and 2 cups berries. Press mix through a fine strainer into a 2qt pan.
Add shallots, ginger, and 2 tablespoons sugar.
Bring to a boil over high heat stirring often. Continue until reduced to 1 cup.
Remove from heat, taste and adjust as necessary.
Rinse salmon and pat dry.
Skewer salmon and lay on an oiled grill over a solid bed of hot coals or high heat on a gas grill.
Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
Set a salmon steak, spoon berry coulis, and garnish with remaining whole berries.