For my Juniper Berry Grilled Salmon with a raspberry glaze, watch my video on Youtube: https://www.youtube.com/watch?v=WcKkzqQ2McA
INGREDIENTS
- 2 cups mixed fresh berries (mulberries and raspberries)
- 1/4 cup maple syrup
- 1 tsp juniper berries (if you can’t find fresh, look for dried)
- 1 tsp black peppercorns
- 2 tsp coarse salt (kosher or salt)
- 1 piece salmon fillet (1 1/2 lbs)
Method Juniper Rub1.) Put berries and maple syrup in a small pot and add 2 T of water. 3. Remove lid and reduce heat to low, and cook berries until they form a thick puree, about 10 minutes, stirring often so it doesn’t burn.
Method Juniper Rub2.) Run your fingers over the salmon fillets, feeling for bones. Remove any you find with needle-nose pliers or tweezers (ask your fish monger to remove all bones)
Putting It Together Place your salmon, skin side down (I always ask for no skin but order to your preference) in a baking dish and rub juniper berry rub over the fish. Serve with a fresh green salad, green beans, asparagus, lettuce leaves and avocado with a mustard and lemon dressing go really well together.
- Spoon over half the glaze and grill salmon till the top is sizzling, 15 minutes should be perfect.
- Set oven to 180 degrees
- Fire up your grill. You should cook the fish over indirect heat. If you have a grill with two gas burners, light one—you’ll be cooking over the other. If you’re using charcoal, keep it to one side, so your fish can cook on the other. Just before cooking, very generously season the salmon on
Method Glaze.
- Grind juniper berries and peppercorns to a fine powder add salt and ensure you have a fine powder
- Strain your glaze and remove all seeds
- Cook over medium heat until they begin to soften, about 2 minutes.
