This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which are cooked in a peppery olive oil. This is as simple as it gets.
Put the chopped shallots in a saucepan along with the grapes, wine, olive oil and crown dill stalks. Let it simmer over medium heat for about 5-10 minutes until the grapes have released their juices.
Slice the salmon thinly and spread the slices on a platter. Sprinkle salt and pepper over it, and ladle the warm grape mixture over the raw salmon.
Serve immediately with a glass of chilled XO Cognac.