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Rosemary Salmon Skewers With Raspberry Sauce


18 skewers

Print Recipe

Serve with

Columbia Winery Composition Red Blend

Fresh Raspberry Sauce:

(makes 1/2 cup)

2 cups fresh raspberries
1 tablespoon sugar
2 teaspoons balsamic vinegar
1 pound skinless salmon fillet
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary/li>
1 teaspoon minced garlic (1 medium clove)
1/2 teaspoon kosher salt
Pinch fresh ground black pepper
18 fresh rosemary sprigs, about 4 inches in length

For the Fresh Raspberry Sauce, mash raspberries then push through a strainer; discard seeds. Whisk in sugar and vinegar.

Cut salmon into 18 pieces, between 1- and 2-inches each.

Remove rosemary leaves from the sprigs, leaving about one inch of leaves at the top. Skewer salmon chunks on rosemary sprigs.

Heat a grill or a grill pan over medium heat. Grill salmon, turning once, until cooked through, about 5 to 6 minutes. Serve skewers drizzled with Fresh Raspberry Sauce.