1 salmon fillet (1 ½ pounds)
Grill Seasoning (coarse salt, cracked pepper, crushed coriander seed, paprika)
1 cup Blackberry Wine – My favorite is Schadé Blackberry from Volga, South Dakota
1 cup Blackberries
Pour wine into shallow sauté pan.
Bring wine to a slow simmer.
Simmer until the liquid is reduced to a syrup. This may take one to one and one half hours. Remove reduction from heat. Reduction can be made in advance and refrigerated until ready to use.
Place the salmon fillet, skin side down, onto parchment paper on rimmed baking sheet. Pour two teaspoons of the wine reduction into a small dish and brush the salmon with the reduction.
Sprinkle the salmon with grill seasoning. Put in 450 degree oven and cook until done. Salmon is done when the flesh flaky yet is still moist and temperature registers 135 degrees.
While the salmon is resting, place the wine reduction in a sauce pan over medium heat and add a handful of berries. Press the berries to release their juices and stir. Add the remaining berries, stir to heat, and pour over the salmon.
Serve immediately. Yields 4 servings
Replace the blackberry wine with loganberry liqueur and the blackberries with loganberries.
Place the salmon on a bed of greens for a main course salad.