RobinBenzle.com Recipes
From Coeur D'Alene, Idaho - Grilled Salmon with Huckleberry Sauce
GoneFishing

A delicious dish from a beautiful place.


Ingredients:

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

 


Recipe:

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.