Huckleberry-Glazed Copper River Salmon
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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
  1. Melt 1 T butter in a small saucepan over a medium flame.
  2. Add shallots and a generous pinch of sea salt. Cook for 3-5 minutes, stirring occasionally. Shallots should be soft, but not browned.
  3. 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.
  4. Discard rosemary and remove from heat. Add 1 T butter. Stir and set aside.
  5. 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.
Recipe by Mamaguru at https://mamaguru.com/huckleberry-glazed-copper-river-salmon/