Wednesday, July 29, 2009
Huckleberry Season is here
I recently wrote an article about huckleberries for the Spokesman, and I have to admit, I've never actually picked a huckleberry. We had our chance last weekend while camping in Sandpoint. We collected enough to make smoothies and this salmon recipe, from wildhuckleberry.com. It was very simple and a nice way to dress up a piece of fish.
Grilled Salmon with Huckleberry, lemon and basil sauce
1 salmon fillet, about 1 1/2 lbs.
1 cup huckleberries
1/3 cup water
1 T. sugar
juice of 1 lemon
1/4 cup fresh basil, finely chopped
While salmon is grilling, cook berries in sauce pan with water and sugar over medium heat until tender, about 3-4 minutes. Add lemon juice and basil, simmer 1-2 minutes more. Taste and add a pinch more sugar if desired, depending on tartness of berries.
Spoon sauce over each salmon fillet immediately before serving.