This recipe was in our local paper this morning. Huckleberries grow around here and are like gold. But I think I would be willing to give up a few for this recipe. The only thing I may change is the amount of sugar. I think I would take it down to 3/4 of a cup.
1/2 cup apple wood chips (optional)
1 1/2 cups fresh huckleberries
1/2 cup sugar
1/2 cup red wine vinegar
1 teaspoon whole coriander seeds (optional)
1 large shallot, finely minced
1 1/2 pound fillet of wild salmon, skin on
Olive oil, for brushing
Salt and pepper
Zest and juice of 1 lemon
1 tablespoon fresh thyme, more for garnish
1 cup greens, such as arugula, baby kale and watercress
Preheat grill to medium high. Make a little bowl out of 2 to 3 layers of aluminum foil the size of half a grapefruit. Place dry apple wood chips inside the foil bowl, place the bowl directly on the heating grill, and close the grill lid.
Place huckleberries in a medium bowl. Heat sugar, vinegar, a generous three finger pinch of salt and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over huckleberries, stir gently and set aside.
Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Place skin side down on the grill. Sprinkle with zest of one lemon, and 1 tablespoon fresh thyme leaves.
Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if it’s a thinner piece. Once salmon is cooked to medium rare or medium, turn heat off.
Place salmon on a platter over greens. Squeeze with juice of half a lemon. Generously spoon pickled huckleberries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
Yield: 4 servings