Huckleberry Glazed Salmon

I went to Coeur D’Alene, Idaho last week as a surprise for my Mom’s birthday.  She had no idea that I was coming, until I walked through the door at 11:30 P.M. — SURPRISE!  We went to Satay Bistro for her official birthday dinner, and what a dinner it was!  That meal was also the jumping off point for this month’s Cooking with Astrology “Libra” meal…..

This is my Huckleberry Glazed Salmon with Goat Cheese Whipped Potatoes and baby carrots that I created after having this…..

Bourbon Blueberry Glazed Tenderloins with Goat Cheese Whipped Potatoes for dinner.  It was amazing, and huge! I took half of it home for dinner the next night. 😉  My Mom had Filet Mignon with Fontina Yukon Gratin that you can see in the background.

Do you ever go to a restaurant, and try to figure out EXACTLY what ingredients were used in your meal?  Okay, maybe you don’t.  I take notes and pictures and then try to recreate meals that I love at home.  In this case, I changed the protein to Wild-caught Sockeye Salmon and swapped the Bourbon for a Washington Chardonnay to create a truly Northwest meal.

This is what the Huckleberry Glazed Salmon looked like when I made it in Idaho…..

The little white ramekins are the Huckleberry Vinaigrette for the salad, so just ignore those.  The sauce turned out thicker than the sauce I made here in Iowa.  I think that I may have been a bit distracted, and I cooked the glaze longer than I did the second time here at home. I was also using an electric stove for the first time since college, and may have had the heat higher.  I have no clue how to guess the temperature on an electric stove! 😉

Start by heating the oil over medium heat in a large skillet.  Add the chopped onions, and cook until soft and translucent, about 3 to 5 minutes.  Add the garlic and cook for one minute…..

Add the huckleberries/blueberries, Chardonnay, and huckleberry/blueberry jam…..

Stir until thoroughly combined, and bring to a boil.  {let it simmer for a few minutes if you would like a thicker sauce}  Add the salmon fillets, and baste with the sauce…..

Continue basting with the sauce {just pour it over with a large spoon} until the salmon is cooked through, about 9 to 11 minutes or 135 degrees on a meat thermometer…..

Do not overcook your salmon!  Error on the side of under cooked versus over cooked.

Serve with Goat Cheese Whipped Potatoes or regular Mashed Potatoes with the additional sauce drizzled over the salmon…..

This meal looks really fancy, but it was so simple to make.  I made everything while talking to my Mom and her friends, and it took about 30 minutes for all of it… including the Lemon Drop Martinis!

Growing up in my house, was like growing up in the United Nations.  My parents have friends from all over the world!  Trish is from Ireland, my Mom and Stella are from England, and Mave is from Scotland.  Gwyn from South Africa couldn’t make it that night.  They all loved this meal, and I’m sure your family will as well.

This is a Libra meal, and my ex is a Libra from Washington state.  I am pretty confident that he would have loved this meal…if I had made it for him…but I didn’t…so you’ll just have to trust me on this one, LOL

Enjoy!!

Huckleberry Glazed Salmon

Tart, sweet, and oh so delicious! This Huckleberry Glazed Salmon is simple to make and perfect for any night of the week.

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Course: Main Course

Cuisine: American

Keyword: salmon, wild caught fish, huckleberry, blueberry, main course, recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 393kcal

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 1/2 cup finely chopped onions
• 2 large cloves garlic (finely minced or pressed)
• 1/2 cup huckleberries or blueberries
• 1/2 cup huckleberry or blueberry preserves/jam
• 2/3 cup Chardonnay or Savignon Blanc (substitute grape or apple juice)
• 1 pound wild-caught salmon fillet (cut into 4 portions)

Instructions

• Heat olive oil in a large skillet. Add the chopped onions and cook until soft and translucent, 3 to 5 minutes.
• Stir in the garlic, and cook for 1 minute.
• Add the wine, huckleberries/blueberries and stir.
• Stir in the huckleberry/blueberry preserves and bring to a low boil.
• Add the salmon fillets and spoon sauce over the top of salmon.
• Cook and baste with sauce for 9 to 11 minutes, until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
• Drizzle remaining sauce over salmon and serve with Goat Cheese Whipped Potatoes.

Notes

Do not overcook your salmon!  Error on the side of under cooked versus over cooked.

Nutrition

Calories: 393kcal | Carbohydrates: 34g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 66mg | Potassium: 659mg | Fiber: 1g | Sugar: 23g | Vitamin A: 0.9% | Vitamin C: 8.5% | Calcium: 3% | Iron: 7.1%