- One 1-1/2 pound piece of fresh wild salmon fillet
Ingredients for the sauce:
- 2 cups mixed fresh berries (try to use a blend of wild blueberries, raspberries, currants, and/or gooseberries
- 1/4 tablespoon of pure maple syrup or sugar, or more
- Salt and Pepper to taste
Ingredients for the rub:
- 5 juniper berries
- 1 tablespoon black peppercorns
- 1 tablespoon coarse salt (kosher or sea)
Other Items Needed:
- 1 cedar grilling plank (12 to 14 inches by 6 to 7 inches), soaked in water to cover for 1 hour, then drained. (One easy way to do this is to soak the plank on a rimmed baking sheet. Place a weight on the plank to keep it submerged.)
- Make the glaze.
- Place the berries in a small heavy saucepan with 2 tablespoons water.
- Cover the pan and cook over medium heat for 2 minutes.
- Uncover the pan, reduce the heat to medium-low or low and cook until the berries cook down to a jam-like paste, stirring often with a wooden spoon, about 10 minutes.
- Add a little water if needed–do not let burn.
- Taste the mixture for sweetness, adding a little sugar or maple syrup to taste if desired. (If the berries you’ve selected are very sweet, you may not need to add any additional syrup or sugar.)
- Make the rub.
- Place the juniper berries and peppercorns in a spice mill or coffee grinder and grind to a fine powder.
- Grind in the salt, running the grinder in short bursts.
- Set up your grill for indirect grilling and preheat to medium-high (400 degrees F).
- If working on a charcoal grill, rake the coals into two mounds at opposite sides of the grill and cook the fish in the center.
- If using a 2 burner gas grill, light one side and cook the fish on the opposite side, rotating the plank 180 degrees half way through cooking.
- If using a 3 burner gas grill, light the front and rear or left and right burners and cook the fish in the center.
- If using a 4 to 6 burner gas grill, light the outside burners and cook the fish in the center.
- Just before cooking, season the fish on both sides with the juniper rub.
- Arrange the fish skin side down on the plank.
- Arrange the plank on the grill away from the heat.
- Close the grill lid.
- Indirect grill until the fish is nearly cooked through, about 15 minutes.
- Drizzle the berry glaze over the salmon in an attractive pattern.
- Indirect grill for another 5 to 10 minutes, or until the fish is cooked through. (When done, a slender metal skewer inserted through the side and left there for 20 seconds will feel hot to the touch when removed).
- The plank may become singed at the edges, but if you’re indirect grilling, it shouldn’t catch fire.
- If it does, extinguish the flames with a squirt gun.
- Transfer the fish on its plank to a platter and serve it right off the plank, spooning the remaining berry mixture on top, if desired.
- Garnish with fresh berries.