Entree: United States – Montana (Rocky Mountain United States) – Montana Huckleberry Glazed Salmon

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 50 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1 cup (150 g) fresh or frozen huckleberries, divided
- 1/3 cup (110 g) huckleberry jam or preserve
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) apple cider vinegar
- 1 small shallot, finely chopped (about 2 tbsp / 15 g)
- 1 clove garlic, minced (about 1 tsp / 3 g)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) for vegetables
- 1 lb (450 g) asparagus, trimmed
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise if large
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (2 g) chopped fresh thyme or 1/2 tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)
- Cooking spray or additional oil for grill/roasting

Instructions

Short Description:
Salmon fillets brushed with a tart-sweet Montana huckleberry glaze, served with roasted fingerling potatoes and charred asparagus for a complete Rocky Mountain main course. The glaze highlights regional wild huckleberries for a bright, slightly tangy finish.

Regional Notes:
This Montana version centers on huckleberries—wild berries prized across Montana—and pairs them with locally favored preparations: simply grilled or broiled salmon and hearty roasted fingerling potatoes. The result emphasizes the berry's bright sweetness without masking the salmon's rich flavor, reflecting the Rocky Mountain palate.

1. Preheat and prepare: If using a grill, heat to medium-high (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and arrange a rack in the middle position.
2. Roast potatoes: Toss fingerling potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and smoked paprika. Spread cut-side down on a rimmed baking sheet. Roast in the oven for 25–30 minutes until tender and golden, flipping once; if grilling, parboil potatoes 8–10 minutes until just tender, then finish on a grill pan or foil for 10–12 minutes until browned.
3. Make the huckleberry glaze: In a small saucepan over medium heat, melt 2 tbsp (30 g) butter with 1 tbsp (15 ml) olive oil. Add chopped shallot and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds. Stir in 1 cup (150 g) huckleberries, 1/3 cup (110 g) huckleberry jam, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) apple cider vinegar, lemon zest, and thyme. Simmer gently 6–8 minutes, mashing berries with the back of a spoon until mixture thickens slightly. Taste and adjust salt and honey. Keep warm; reserve 2 tbsp (30 ml) of glaze for finishing.
4. Prep salmon and asparagus: Pat salmon dry, season both sides with 1/2 tsp (2.5 g) kosher salt and remaining 1/4 tsp (0.5 g) black pepper. Brush salmon tops with 2–3 tbsp (30–45 ml) of the hot huckleberry glaze. Toss asparagus with remaining 1 tbsp (15 ml) olive oil and a pinch of salt and pepper.
5. Cook salmon and asparagus (grill method): Oil grill grates and place salmon skin-side down (if skin-on) over direct heat. Grill 4–6 minutes per side depending on thickness, brushing with additional glaze during the last 2 minutes and watching closely to avoid burning the sugars. Place asparagus on grill perpendicular to grates or on a grill basket and cook 6–8 minutes until charred and tender.
6. Cook salmon and asparagus (oven/broil method): Place glazed salmon on a lined baking sheet and roast at 425°F (220°C) for 8–12 minutes until salmon reaches desired doneness (internal temp 125–130°F / 52–54°C for medium). For a glazed finish, broil 1–2 minutes at the end. Roast asparagus on a separate sheet at 425°F (220°C) for 8–10 minutes until tender-crisp.
7. Finish and plate: Divide roasted fingerling potatoes among 4 plates, add a portion of asparagus, and place a salmon fillet on top. Spoon the reserved 2 tbsp (30 ml) of glaze over each fillet and drizzle a little lemon juice over vegetables. Garnish with chopped parsley.
8. Serve: Serve immediately while hot. Leftover glaze can be refrigerated for up to 3 days.