A delicious dish from a beautiful place.
Cooked rice (optional)
Sauce:
1 cup huckleberry jam (or blueberry jam, if you must)
1/2 cup dry white wine
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons heavy cream
Salmon:
2 1/2 pounds wild sockeye salmon (or other salmon) fillets
Butter
1 teaspoon EACH salt and pepper
Prepare sauce: Spoon huckleberry jam into a medium saucepan. Add white wine, vinegar, lemon and cayenne. Bring to a boil and let it reduce by about a third (without stirring). Remove from heat and stir in butter and cream.
Meanwhile, butter a large piece of foil and place salmon on butter. Season with salt and pepper. Grill, watching carefully, until cooked through, but not dry (about 10 15 minutes).
Spoon rice on a serving platter. Place fish on top of rice and pour sauce over. Serves 4.