Welcome to our recipes page, which will focus on dishes you can make with our wines, or especially good pairings. This will be a work in progress! But every recipe will be one we have tried ourselves, and some will have a story too. Enjoy!
Blackberry-Mint-Lemon Sauce for Salmon and Steelhead
If there’s one time of year I make my peace with the blackberry vines,it’s berry harvest time! Those of you who are familiar with our Marionberry port know that you can have that berry goodness at any time of the year. But there’s nothing like fresh-picked berries to brighten up all kinds of dishes (besides the very satisfying feeling knowing that the vines may have won out in the Spring, but I’m getting something back from them in the Summer!) So, below is a recipe for a dynamite blackberry sauce I made to spoon across a grilled Steelhead filet the other night. I figure we have at least another month of blackberries to pick (and then there are the huckleberries!)
Blackberry-Mint-Lemon Sauce for Salmon and Steelhead
1 1/2 cups fresh blackberries, washed
1/4 cup minced onions
1 TBS Balsamic vinegar
1 TBS Hood River Vineyards Marionberry port
1 tsp firmly packed brown sugar
2 TBS chopped fresh mint (I used spearmint)
1 tsp grated lemon peel
1 TBS grated fresh ginger
Minced hot pepper (optional)
Mix all ingredients well in a small saucepan and heat over medium high heat. Bring to a boil; lower heat and simmer, reducing until it’s about 1 cup and thickened (about 20 minutes). Remove from heat, and pour over your grilled salmon or steelhead (which we like to marinate with olive oil and garlic before grilling).
Hood River Vineyards 