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Grilled Salmon with Merlot-Berry Wine Sauce

SERVINGS
2
RATE THIS RECIPE
(16)
Joy Bauer's Grilled Salmon with Merlot-Berry Wine Sauce
Joy Bauer's Grilled Salmon with Merlot-Berry Wine SauceTODAY
SERVINGS
2
RATE THIS RECIPE
(16)

Ingredients

  • 1/2 cup fresh raspberries, plus more for garnish
  • 1/2 cup fresh strawberries, quartered
  • 1/2 cup Merlot wine
  • 1 tablespoon sugar
  • 2 salmon filets, about 6 ounces each
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon cornstarch (optional)
  • Steamed or sautéed spinach, for serving
  • Chef notes

    Thanks to Michelle McPeak in Houston, Texas for sharing her grilled salmon recipe with us. Featuring Merlot and antioxidant-rich berries, this dish is scrumptious, satiating and a cinch to make. Serve over a bed of sautéed spinach for a nutritious meal that pairs perfectly with a glass of wine. Cheers!

    Nutrition analysis courtesy of Genesis® R&D

    Preparation

    1.

    In a small saucepan, combine the raspberries, strawberries, Merlot and sugar. Bring to a boil.

    2.

    Reduce heat and slightly crush berries; simmer uncovered for 25-30 minutes or until thickened, stirring occasionally. (If you prefer a thicker sauce, dissolve the cornstarch in 1 to 2 tablespoons of water and add to the sauce during the last 5-10 minutes.)

    3.

    Heat grill to medium-high heat and season the salmon fillets with salt and pepper. Grill salmon until cooked through, about 8 minutes. Serve grilled salmon with spinach, toped with the sauce and garnish with raspberries.