Every year we freeze huckleberries so the hubby can enjoy them all winter long. I also like to cook with them now and then. For those of you that are not familiar they are a wild cousin to the blueberry and they grow in the higher elevations here in Montana. Huckleberries are slightly tarter and also somewhat sweeter than the blueberry - yeah, figure that out. Neither of these berries is a favorite of mine but the hubby loves both. I have found that they are interchangable in recipes like Blueberry Bundt Cake or Huckleberry Muffins. Salmon recipes with fruit are some of the hubby’s favorites.
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Salmon Recipes: Salmon with Huckleberry Sauce
Serves 1, can be doubled
For the Salmon:
- 1 5oz piece of salmon
- 3/4 cup huckleberries, divided
- 1 TBS red wine
- 1 TBS red wine vinegar
- 1 tsp brown sugar
- 1 tsp fresh marjarom, divided, alternatively 1/2 tsp dried
- 1 tsp butter, optional
- salt and pepper
For the caramelized onions:
- 1 medium onion
- 1 large shallot
- 1 tsp fresh thyme
- 1 TBS olive oil
- 1 TBS sherry
- salt and pepper
- water as needed
Make the Caramelized Onions:
- Slice the onion and shallot into 1/8 - 1/4″ slices.
- Heat a pan and add the olive oil. Add the onion and shallot slices, the thyme and some salt and pepper.
- Let the onions sweat and cook down until they are quite soft. Add the sherry. If the pan seems dry you can add water to keep the onions from sticking.
- Cook the onions until they start to turn brown and are very soft and sweet. About 45 minutes
- Keep warm
Make the Huckleberry Sauce
- Add all but about a TBS of the huckleberries to a saucepan. (If you don’t have access to huckleberries you can use blueberries.) Let them cook a bit until they release their juices.
- Add the red wine vinegar, the red wine and the brown sugar. Add salt and pepper to taste.
- When the sauce has cooked down a bit and just before you are ready to serve add the butter if desired to thicken the sauce and add a touch of richness. Taste and adjust the seasoning.
Cook the Salmon
- Heat a fry pan over medium high heat.
- Add about a tsp of canola oil.
- Salt the salmon fillet on both sides. Add it to the hot pan and cook the salmon on each side about 2 to 3 minutes. The cooking time all depends on the thickness of the cut of salmon.
- Let it rest for about 3 minutes out of the pan.
- Serve the salmon on top of the onions with the huckleberry sauce on top.
- Sprinkle the remaining whole huckleberries and marjoram on top.
How Was the Salmon with Huckleberry Sauce?
As you can see I served it with some brown rice and roasted green beans from the garden.
He loved it! He said the tartness of the sauce combined with the sweetness of the onions were perfect foils for the salmon. There was nothing left on his plate! That’s what I like to see. I will keep making salmon recipes like this for him.
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Salmon with Huckleberry Sauce on Caramelized Onions
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Description
a rich piece of salmon on sweet caramelized onions with a huckleberry sauce. Blueberries can be substituted
Ingredients
For the Salmon:
- 1 5oz piece of salmon
- 3/4 cup huckleberries, divided
- 1 TBS red wine
- 1 TBS red wine vinegar
- 1 tsp brown sugar
- 1 tsp fresh marjarom, divided alternatively 1/2 tsp dried
- 1 tsp butter, optional
- salt and pepper
For the caramelized onions:
- 1 medium onion
- 1 large shallot
- 1 tsp fresh thyme
- 1 TBS olive oil
- 1 TBS sherry
- salt and pepper
- water as needed
Instructions
Make the Caramelized Onions:
- Slice the onion and shallot into 1/8 - 1/4″ slices.
- Heat a pan and add the olive oil. Add the onion and shallot slices, the thyme and some salt and pepper.
- Let the onions sweat and cook down until they are quite soft. Add the sherry. If the pan seems dry you can add water to keep the onions from sticking.
- Cook the onions until they start to turn brown and are very soft and sweet. About 45 minutes
- Keep warm
Make the Huckleberry Sauce
- Add all but about a TBS of the huckleberries to a saucepan. (If you don’t have access to huckleberries you can use blueberries.) Let them cook a bit until they release their juices.
- Add the red wine vinegar, the red wine and the brown sugar. Add salt and pepper to taste.
- When the sauce has cooked down a bit and just before you are ready to serve add the butter if desired to thicken the sauce and add a touch of richness. Taste and adjust the seasoning.
Cook the Salmon
- Heat a fry pan over medium high heat.
- Add about a tsp of canola oil.
- Salt the salmon fillet on both sides. Add it to the hot pan and cook the salmon on each side about 2 to 3 minutes. The cooking time all depends on the thickness of the cut of salmon.
- Let it rest for about 3 minutes out of the pan.
- Serve the salmon on top of the onions with the huckleberry sauce on top.
- Sprinkle the remaining whole huckleberries and marjoram on top.
Notes
The cook time includes the cooking down time for the caramelized onions
Keywords: salmon, huckleberries, blueberries, salmon recipe, caramelized onions
