Huckleberries work in many ways that really showcase the Northwest iconic wild berry in dishes. Check out a couple of recipes below from the Wild Huckleberry website. You can find more recipes at the Marx Foods website.
Pan-Seared Salmon with Huckleberry Sauce
4 salmon fillets
2 tablespoons olive oil
Salt and pepper
1/3 cup of water
1 cup fresh huckleberries
1 tablespoon of sugar
1 lemon, juiced
¼ cup fresh basil, finely chopped
Heat skillet over high heat. Add olive oil. Salt and pepper both sides of salmon fillets. When pan is hot add fillets, skin side down. Sear for approximately 4 minutes per side. Remove from pan and let rest.
Reduce heat to medium. In the same pan used to fillet fish add water and huckleberries. Simmer until tender. Add sugar and simmer two to three more minutes. Lastly, add lemon juice and basil. Remove from heat and let stand a few minutes. Drizzle sauce over salmon fillets.
Serves 4
From Huckleberry Cookbook by Alex and Stephanie Hester
Apple Huckleberry Tarts
Yield: 8 Servings
Ingredients:
Tart Dough
2 cups all purpose flour
6 ounces unsalted butter, cut into pieces
2 Tablespoons unsalted butter, melted
¼ teaspoon salt
1 teaspoon granulated sugar
7 Tablespoons water
Filling
6 cups baking apples, preferably Granny Smith, peeled and sliced
1/3 cup huckleberries
2 Tablespoons melted butter
1/3 cup sugar
Preheat oven to 375 degrees Fahrenheit.
Mix flour, salt and sugar. Add 2 ounces butter and carefully work together to form a rough dough ball. Add the remaining butter and mix well, about 5 minutes, leaving some of the butter looking under mixed and “chunky” looking. Add the water until the dough just comes together, about 2-3 minutes. Wrap in plastic and let rest about 15 minutes.
Meanwhile, in a large bowl toss the apples, huckleberries, melted butter and sugar together.
Roll out the dough very thin, about 1/8 inch thick. Place dough on 9 inch tart pan; edges of dough will overlap the sides, about 1 1/2 inch. Place apples on dough. Fold dough over fruit. Brush the melted butter over the edges. Bake in the oven about 35 to 40 minutes until very dark and crispy. Slide the cooked tart on a rack to cool. Serve with ice cream.
Read about Northwest huckleberries in the Fall 2018 issue.
Web extra
A huckleberry talk with Kalispel Tribe members [Coming soon]
On the web
Preserving Berries (PDF, WSU Extension)