I set about to create the quintessential Northwest dish and here’s the result. Luscious and buttery wild caught salmon topped with tart wild huckleberries. To me, that’s the Pacific Northwest: wild.
Huckleberry-Glazed Copper River Salmon Recipe Note
I love changing recipes to make them my own and encourage mamaguru fans to do the same; however, please try this recipe at least once as is. It was with great restraint that I didn’t add lemon, garlic or anything else. The berries have enough acid to cut through the rich salmon, and the glaze has clear and clean flavors. If you really want that authentic Northwest taste, this is it. If you don’t have access to huckleberries, you could try its cousin, the blueberry. If you do so, please write a comment to let us know how it turned out.
Huckleberry-Glazed Copper River Salmon
Author: Rebecca Cofiño for Mamaguru
Ingredients
- 3 T butter, divided
- ⅓ c minced shallots
- ½ c huckleberries, fresh or frozen and thawed
- ½ c Washington State white wine
- 1 spring of fresh rosemary
- 1 lb fillet of wild salmon, Copper River, Coho or Sock-eye
- sea salt and pepper
Instructions
- Melt 1 T butter in a small saucepan over a medium flame.
- Add shallots and a generous pinch of sea salt. Cook for 3-5 minutes, stirring occasionally. Shallots should be soft, but not browned.
- Add huckleberries, wine and whole spring of rosemary. Season again with sea salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 to 20 minutes, until sauce is thick and delicious.
- Discard rosemary and remove from heat. Add 1 T butter. Stir and set aside.
- To prepare salmon, season generously with sea salt and pepper. Place in a baking dish that has been greased with olive oil. Dot remaining butter on top of salmon. Spoon half of the glaze over the salmon. Bake at 350° for about 25 minutes, careful not to overcook. Spoon remaining glaze on top, serve and enjoy.
Your substitution sounds lovely. I think I’ll try it.
Without a local supply of huckleberries, I tried this recipe with the huckleberry’s Swedish relative- the lingon berry (we always keep a jar in my kitchen). It was wonderful! The shallots made the sauce taste delicate but delicious.
Thanks Rebecca!