Poached Salmon with Wild Huckleberries
Poached salmon with wild huckleberries cooks the fish gently in a bath of stock, water and herbs, right in the oven. Because the fillet sits fully submerged, it stays moist and cooks evenly in under twenty minutes. The huckleberries soften into the liquid and bring a tart, fruity note that suits rich salmon, much as lemon does. Celery, carrot or fennel can join the dish if you want a deeper broth.
Instructions
Heat the oven to 350°F.
Pour the fish stock and water into a baking dish. Lay the salmon in the liquid and check that it is fully covered. If it is not, top up with equal parts water and fish stock until the fillet is submerged.
Scatter the thyme, parsley, huckleberries, lemon slices and peppercorns into the dish around the fish.
Slide the dish into the oven and bake for 15 to 18 minutes. The salmon is done when it flakes easily when pressed with a fork.
Lift the salmon out of the liquid and serve it with some of the berries and lemon slices from the dish.
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