Rinse and dice the salmon into about 0.7-inch cubes.
Season the salmon with salt, pepper and dill.
Carefully thread 3 salmon cubes onto each skewer stick.
Place the brochettes on a grill and/or a pan over medium heat, with a teaspoon of olive oil and a teaspoon of butter and, once brown on both sides, remove.
For the berry sauté: put a wok over high heat, add the remaining oil and butter, then add the berries. Cool down with white wine and allow to reduce for a few seconds. Continue to sauté and add salt and pepper.
Serve the berry sauté together with the salmon brochettes.
