We are still talking blackberries! Since I was tasked with developing four separate recipes featuring blackberries for the recent article I wrote, I just happen to have a few blackberry recipes in reserve. With the sun finally making an appearance here in the Pacific Northwest, today seemed like the perfect day to feature this recipe for Grilled Salmon with a Blackberry Coulis.
A coulis is really nothing more than a thin fruit or vegetable puree used as a sauce. The trick with a blackberry coulis is to remove the seeds. No one wants a blackberry seeds caught in their teeth. There are a few methods of removing the seeds, but I usually just push the sauce or berries through a fairly fine sieve to extract the juices and leave the seeds behind. Be careful of over-processing berries in a food processor or blender with the seeds still intact as they seeds will release a somewhat bitter flavor. Simply pulse them a few times to make straining a little easier.
This is a great option for those nights when you don’t want to heat up the kitchen but the thought of another burger is more than you can bear. The sauce can be made ahead of time and kept in the refrigerator. Then all you have to do is heat up the grill, throw on some asparagus about 10 minutes before the salmon is done and dinner is on in under half an hour!
Grilled Salmon with Blackberry Coulis Glaze