Grilled Salmon with Warm Raspberry Butter Sauce

• Raspberry Butter Sauce (recipe below)
• 1 side of salmon (3 pounds), skinned and cut into six 2-ounce fillets
• 2 tablespoons vegetable oil
• 1/3 pint fresh raspberries, for garnish
• 1/3 pint raspberries
• 1/4 cup raspberry vinegar
• 2 tablespoons sugar
• 1/4 cup white wine
• 1 teaspoon crushed garlic
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1 cup (2 sticks) cold unsalted butter, in 1-inch chunks

1. In a backyard barbecue, build a fire of seasoned hardwood or commercial charcoal.
2. Allow the fire to blaze and then settle into hot, white ash.
3. Position the grill rack 4 to 6 inches above the glowing coals and wipe with an oily cloth.
4. Warm a large platter or 6 dinner plates in a 250 degrees F oven.
5. Coat the fillets generously with oil.
6. Place them, skinned side up, onto the rack and grills minutes.
7. If the oil ignites, cool the flames with a little water, splashed from a cup or streamed from a squirt gun.
8. With a long spatula, turn once and grill about 5 minutes more.
9. Transfer the fillets from the grill to a warmed platter or dinner plates and serve them with a few raspberries sprinkled around each fillet.
10. Pass the warm sauce separately.
11. In a blender, puree the raspberries with the vinegar, sugar, wine, garlic, salt, and pepper.
12. Strain the puree into a small saucepan.
13. Over high heat, rapidly boil the puree until it is reduced to 1/4 cup.
14. Sauce may be made ahead up to this point and completed while the fish is grilling.
15. Cut the butter into 1-inch chunks, and whisk, a few pieces at a time into the simmering raspberry puree.
16. Serve immediately, or transfer to an insulated thermal carafe and hold for up to an hour.

butter, salmon, vegetable oil, fresh raspberries, raspberries, raspberry vinegar, sugar, white wine, garlic, kosher salt, freshly ground black pepper, cold unsalted butter

Taken from www.cookstr.com/recipes/grilled-salmon-with-warm-raspberry-butter-sauce (may not work)