- Cooking Time:
- 30 minutes
Level: Easy
Serves: 4-6
Ingredients
Grill Roasted King Salmon:
-
1 side skin on Wild Salmon (approx. 4lb)
-
1 cup Fresh Raspberries
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½ Small Sweet Onion, thinly sliced
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3 cloves Garlic, chopped
-
1 Lemon, sliced into rounds
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4 ounces Cold Butter, cut into slabs
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Salt and Pepper
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4 sprigs Fresh Thyme
-
-
Raspberry Beurre Rouge:
-
1 cup Red Wine Vinegar (preferably raspberry infused)
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1 each Shallot, sliced
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2 tablespoons Whole Peppercorns
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¼ cup Heavy Cream
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1 pound Cold Unsalted Butter, cut into cubes
-
¼ cup Fresh Raspberries
-
Directions
Grill Roasted King Salmon:
- Fold heavy-duty aluminum foil to form a boat around the salmon.
- Season with salt and pepper, layer garlic, onion, raspberries and lemon. Place butter then thyme on the top.
- Roast in a medium-high grill with the lid closed for 15 minutes or until fish is lightly cooked through.
Raspberry Beurre Rouge:
- In a non reactive saucepan, add all ingredients except butter and reduce over medium high heat until mixture is ¼ of its original volume.
- Reduce heat to medium low and slowly whisk in butter to form an emulsion.
- 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
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Fine Mesh Sieve or Strainer
