Recipe courtesy of SkyCity Restaurant

Yield: 4-6 Cooking Time: 30 minutes Difficulty: Easy Full Episode: A Taste of Seattle (Season 6)

Directions:

Grill Roasted King Salmon:
  1. Fold heavy-duty aluminum foil to form a boat around the salmon.
  2. Season with salt and pepper, layer garlic, onion, raspberries and lemon.  Place butter then thyme on the top.
  3. Roast in a medium-high grill with the lid closed for 15 minutes or until fish is lightly cooked through.
Raspberry Beurre Rouge:
  1. In a non reactive saucepan, add all ingredients except butter and reduce over medium high heat until mixture is ¼ of its original volume. 
  2. Reduce heat to medium low and slowly whisk in butter to form an emulsion.
  3. Season and strain through a fine mesh sieve.

Equipment:

Grill Roasted King Salmon:
Measuring Cups
Aluminum Foil
Raspberry Beurre Rouge:
Measuring Cups
Measuring Spoons
Saucepan
Fine Mesh Sieve or Strainer
Full Episode: A Taste of Seattle (Season 6)

Ingredients

  • Grill Roasted King Salmon:
  • 1 side skin on Wild Salmon (approx. 4lb)
  • 1 cup Fresh Raspberries
  • ½ Small Sweet Onion, thinly sliced
  • 3 cloves Garlic, chopped
  • 1 Lemon, sliced into rounds
  • 4 ounces Cold Butter, cut into slabs
  • Salt and Pepper
  • 4 sprigs Fresh Thyme
  • Raspberry Beurre Rouge:
  • 1 cup Red Wine Vinegar (preferably raspberry infused)
  • 1 each Shallot, sliced
  • 2 tablespoons Whole Peppercorns
  • ¼ cup Heavy Cream
  • 1 pound Cold Unsalted Butter, cut into cubes
  • ¼ cup Fresh Raspberries