Dismiss. You are using an unsupported browser. Some features may not work correctly. Please upgrade to the latest IE, Chrome, or Firefox.

Rosemary Salmon Skewers With Raspberry Sauce

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
Red Blend wine with salmon skewers

Salmon and raspberry. A classic Pacific Northwest flavor combination. But imagine it not as an entrée, but rather, a mouthwatering appetizer accompanied by a rich, medium-bodied Columbia Winery Composition Red Blend with notes of ripe red berries. It’s the perfect way to express your individuality with a nod toward the classics.

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.

Red Blend wine next to a wine glass