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
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.