(goes well with the orange salmon)
2 ripe large red or purple plums (about 1/2 pound) pitted and coarsely chopped
2 tablespoons water
black pepper
[1/2 teaspoon sugar to sweeten plums, if needed]
In a blender, puree plums with water, pepper and sugar. Pour through a fine sieve into a bowl, pressing hard on solids. Discard solids.
Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.