Grilled Salmon with Rhubarb Raspberry Pan Sauce

5 Oct

Serves 4


1 tablespoon olive oil plus additional for brushing

3/4 cup sliced shallots

1 garlic clove, finely chopped

1/4 teaspoon coarse kosher salt plus additional for seasoning

1/8 teaspoon ground allspice plus additional for seasoning

1 cup Rhubarb Raspberry jam

3 T water

2 T white balsamic vinegar

4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)


  1. Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add jam, water, and vinegar. Stir to blend. Heat over low heat until melted, stirring often, 2-3 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
  3. Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates.
  4. OPTIONAL: Stir 2 tablespoons sliced mint into Rhubarb Raspberry sauce and sprinkle steaks with remaining 1 tablespoon mint.
  5. Spoon sauce over salmon Serve immediately.

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