Huckleberry Salmon

When looking for recipes for huckleberries, I ran across this wonderful recipe for Huckleberry Salmon.

Instead on making the usual cookies, cakes and muffins, this savory recipe includes the great tastes of huckleberries for a fancy dinner dish:  Huckleberry Salmon.

Originally posted by Sylvia Fountaine in the Spokesman Review ….

Huckleberry Salmon

Huckleberry Salmon

Ingredients

  • 1/2 cup apple wood chips (optional)
  • 1 1/2 cups fresh huckleberries
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • Pinch salt
  • 1 teaspoon whole coriander seeds (optional)
  • 1 large shallot, finely minced
  • 1 1/2 pound fillet of wild salmon, skin on
  • Olive oil, for brushing
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 1 tablespoon fresh thyme, more for garnish
  • 1 cup greens, such as arugula, baby kale and watercress

Instructions

  1. Preheat grill to medium high. Make a little bowl out of 2 to 3 layers of aluminum foil the size of half a grapefruit. Place dry apple wood chips inside the foil bowl, place the bowl directly on the heating grill, and close the grill lid.
  2. Place huckleberries in a medium bowl. Heat sugar, vinegar, a generous three- finger pinch of salt and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over huckleberries, stir gently and set aside.
  3. Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Place skin side down on the grill. Sprinkle with zest of one lemon, and 1 tablespoon fresh thyme leaves.
  4. Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if it’s a thinner piece. Once salmon is cooked to medium rare or medium, turn heat off.
  5. Place salmon on a platter over greens. Squeeze with juice of half a lemon. Generously spoon pickled huckleberries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
  6. Yield: 4 servings
http://wildhuckleberry.com/2014/08/20/huckleberry-salmon/

Check out the Spokesman article, Seasonal Kitchen: Huckleberries great for sweet, savory dishes, for some background on huckleberries and recipes for the following:

  • Huckleberry Almond Flour Pancakes
  • Huckleberry Mojito
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