Juniper Berry Spiked Wild BC Coho Salmon Steaks With Raspberry Coulis

Juniper Berry Spiked Wild BC Coho Salmon Steaks With Raspberry Coulis

Ingredients (Serves 4)

• 4-225 g wild BC coho salmon steaks
• 2 grapefruits, juiced
• 32 juniper berries
• 60 mL olive oil
• salt & pepper, to taste
• raspberry coulis (recipe follows)
• chopped fresh chives, for garnish

Raspberry Coulis

• 500 mL raspberries
• 250 mL simple syrup
• 15 mL lemon juice
• 2 mL salt
• 2 mL pepper
• 2 mL paprika

Salmon

Press 4 juniper berries into both sides of each salmon steak. Ensure that they break the skin and don’t just sit on the meat or they will simply fall off.

Brush with oil and grill, bake or pan fry. Cook salmon for 10 minutes per 2.5 cm of thickness or until the flesh becomes opaque and flakes easily when pressed with a fork. The centre bones will also come out when the salmon is done.

Season with salt and pepper.

Bake at 200°C for 7 minutes until just slightly under done, or 10 minutes until salmon is cooked through and just flakes when pressed with a fork.

To serve, drizzle raspberry coulis over the salmon and sprinkle with a few chopped chives.

Raspberry Coulis

In a blender combine the raspberries, simple syrup, lemon juice, salt, pepper and paprika until liquefied. Strain seeds.