This week’s recipe is from my favorite Huckleberry Cookbook by Alex and Stephanie Hester
Pan-Seared Salmon with Huckleberry Sauce
4 salmon fillets
2 tablespoons olive oil
Salt and pepper
1/3 cup of water
1 cup fresh huckleberries
1 tablespoon of sugar
1 lemon, juiced
¼ cup fresh basil, finely chopped
Heat skillet over high heat. Add olive oil. Salt and pepper both sides of salmon fillets. When pan is hot add fillets, skin side down. Sear for approximately 4 minutes per side. Remove from pan and let rest.
Reduce heat to medium. In the same pan used to fillet fish add water and huckleberries. Simmer until tender. Add sugar and simmer two to three more minutes. Lastly, add lemon juice and basil. Remove from heat and let stand a few minutes. Drizzle sauce over salmon fillets.