Sugar, sugar, sugar! I try really hard to stay clear of sugar and sugary treats — and usually, I’m successful. But this is the time of year to think about picking blackcurrants and making simple blackcurrant freezer jam and blackcurrant vodka, which need a little sugar. On the good side, you only need a little bit to taunt your senses.
The Batch cookbook, a food preserving bible, uses blueberries instead of blackcurrants in this BBQ Salmon – Blackcurrant Ginger Sauce delicious recipe.
Blackcurrant Ginger Sauce
- 1 1/2 T unsalted butter
- 3/4 c sliced scallions, 2 tablespoons reserved for garnish
- 1 garlic clove, grated on a microplane or pressed
- 1/2 T ginger, grated on a microplane or minced
- 1/4 t coarse salt
- 1/4 t cinnamon (optional)
- pinch of dried thyme
- pinch of dried mustard
- 3/4 c Blackcurrant jam
- 2 t balsamic vinegar
- 1 t rice wine vinegar
- freshly ground black pepper
In a small pot, heat butter over medium heat and add the scallions, garlic, ginger, salt, thyme, cinnamon and mustard powder. Sauté for 4 minutes to soften. Add remaining ingredients, tasting to adjust seasoning and adding a few teaspoons of water to thin to gravy consistency.
BBQ Salmon – Blackcurrant Ginger Sauce
- 1 side of salmon, cut into 8 portions, removed from refrigeration 30 minutes before cooking
- 1 T olive oil
- kosher salt and freshly ground black pepper
- cayenne or chili powder
Soak a cedar plank or two in water for an hour, or wipe the hot BBQ grill with oil before cooking salmon. Preheat the BBQ to medium-high or the oven to 425F.
Dry the salmon with a paper towel, then brush with olive oil. Sprinkle with salt, pepper and cayenne. Cook skin side down until white bits ooze out, indicating it’s cooked through (about 8 – 12 minutes in the oven.) Serve with warm Blackcurrant Ginger Sauce, garnished with reserved scallion.
BBQ Salmon – Blackcurrant Ginger Sauce Print Ready Recipe
Final notes:
- I love doodling. And apparently I love doodle art too. The Spectacular Sketchbook, by doodle master Kerby Rosanes, is a reproduction of Rosanes’ sketchbook. He’s an artist from the Philippines creating black ink doodles filled with imagination, magic and inspiration. To win a copy, subscribe to Jittery Cook, or if you’re already subscribed, ask a friend to subscribe, then email me at [email protected]. The drawing will take place June 30, 2016.
- And, about sugar, watch Sugar Coated on Netflix for the skinny on just how important it is to curb your intake.
- Still looking for something to watch? Janis: Little Girl Blue is the least sugar coated story about Joplin’s life.
- If you’re ready to pick some blackcurrants, head on out to Paradis des Fruits, in Dunham Quebec, where fruit picking is a fun family activity. Call ahead to verify availability.
The topping looks delicious.Lots of good ingredients coming together.
Thanks Jovina! The Batch cookbook is a fun read. Lots of interesting recipes.
Salmon Sliders with Quick Guacamole (Montreal Gazette February 4, 2015)
Makes 12 sliders
In these mini spiced salmon is sandwiched with tasty guacamole. You will likely have some guacamole left over, but that won’t be a hardship if you have some tortilla chips to dunk into it.
For the guacamole:
1 medium ripe avocado
1 tbsp lime juice
3 tbsp sour cream ( I use no fat lactose free plain yogurt)
1/3 cup store bought tomato salsa
1. Quarter the avocado lengthwise and discard the pit. Remove and discard the peel. Place the avocado flesh in the bowel with lime juice. Using a fork, mash the avocado into small chunks. Stir in the sour cream and salsa. Cover with plastic wrap and refrigerate until salmon is cooked. Guacamole can be made an hour in advance.
For the salmon
3/4 to 1 lb salmon filet ( e/4 to 1 in., or about 2 to2.5 cm, thick)
2 tsp olive oil
1/2 tsp chili powder
1/2 tsp ground cumin
I like to add some turmeric, too.
Salt and freshly ground pepper, to taste
12 small lettuce leaves
1. Preheat oven to 375F. Line a baking sheet with parchment paper. Cut salmon into 12 squares each about the same width as the buns. Set the salmon, flesh side up, on the baking sheet. Brush each piece with olive oil and sprinkle with chili powder, cumin, salt and pepper. Roast until just cooked through.
2. Spread each bun with a little olive oil.
Set lettuce leaf on each bottom bun. Set on the top bun and serve.
We usually have without the buns.
Thanks Ellen, sounds excellent!