Pan-Seared Salmon with Huckleberry Sauce

Ingredients

Ingredients

• 2 cups fresh or frozen huckleberries plus ½ cup for garnish
• ¾ cups sugar
• 1 large sweet yellow onion
• 2 ½ lbs fresh salmon filets
• 1 ½ tbsp salt
• ½ cup avocado oil
• 1 - 13.5 oz can coconut cream or milk
• 2 ½ tbsp fish sauce
• 1 ½ tbsp soy sauce
• 3 tbsp tamarind concentrate
• ¼ cup corn starch
• ⅓ cup water

Cabbage salad:

• 1 cup purple cabbage, shredded
• 1 cup white cabbage, shredded
• 1 cup of carrots, shredded
• ¼ parsley leaves, roughly chopped
• ⅓-½ cup huckleberry sauce (from above), plus more for serving (or use as needed)
• ½ tsp black pepper

Garnish:

• Cabbage salad (from above)
• ¼ cup parsley, chopped
• 3-4 whole parsley leaves
• 2-3 edible purple flowers per plate
• 2 lime slices per plate

Instructions

1. 1
   Huckleberry sauce: add huckleberries, water, and sugar in a small saucepan. Bring to a boil, then reduce heat to simmer for 12 minutes. Remove from heat, let cool, then blend in a small food processor until smooth. Set aside. *12 mins*
2. 2
   Caramelize the onion: Heat oil in another medium-sized pan, add sweet onion, and cook until translucent and lightly browned. Let cool and set aside for later. *10 minutes*
3. 3
   Clean salmon and let air dry: wash and towel dry the salmon filet. Rub salt on all sides.
4. 4
   Make cornstarch slurry by mixing cornstarch and water and set aside. *2 minutes*
5. 5
   Make coconut cream sauce: heat a medium-sized skillet with oil and garlic. Add coconut cream and simmer until the coconut oil separates from the water. *5 minutes*
6. 6
   Continue with the huckleberry sauce: in a medium-sized pan, add the huckleberry sauce, cornstarch slurry, fish sauce, soy sauce, sugar, and tamarind. Cook until the sauce has a thick consistency. Remove from heat and set aside until the salmon is ready. *10 minutes*
7. 7
   Cook the salmon: add oil to a large skillet on medium heat. Then add salmon filet with the skin side down. Let it cook untouched for 7-8 minutes. Gently flip the salmon over and cook the other side until the edges are lightly crispy, about 5-6 minutes. *15 minutes*
8. 8
   In a separate bowl, add ½ cup of the huckleberry sauce and ½ teaspoon of black pepper, and stir together. Let sit for 5 minutes before plating. Then add 2 tablespoons of the sauce, per serving, to the salad for extra flavors.
9. 9
   Plate & garnish: place the salmon on a serving platter. Pour ½ cup of the huckleberry sauce over each filet. Add the caramelized sweet onions, then garnish with parsley and serve fresh. *10 minutes*