Cookbook:Poached Salmon with wild Huckleberries

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Cookbook | Ingredients | Recipes | Seafood

Poached Salmon with wild Huckleberries

  • Servings: 5.3
  • Serving size: 3 ounces
  • Yield: 16 ounces


  • 1 pound Salmon fillet
  • 1 cup Fish stock
  • 1 cup Water
  • 1 sprig fresh Thyme
  • 1 sprig fresh Parsley
  • 1 Tbsp. Black peppercorns
  • 1/2 cup Huckleberries
  • 1 Lemon, sliced


  1. Preheat oven to 350 degrees
  2. In a baking dish, pour in fish stock and water. Add Salmon fillet. Make sure salmon is covered by liquid, if needs more depending on size of pan, add equal parts water/fish stock until covered.
  3. Add herbs, lemon slices, and peppercorns.
  4. Place the in pan in the oven for 15-18 minutes until salmon is flaky.
  5. Serve and enjoy.

Notes, tips, and variations[edit]

Celery, carrots, pepper and fennel can be added for additional flavoring.