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Poached Salmon with wild Huckleberries

Source and licence

"Poached Salmon with wild Huckleberries" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Poached_Salmon_with_wild_Huckleberries, revision 4511878), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Poached_Salmon_with_wild_Huckleberries&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511878

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 350°F.
  2. In a baking dish, combine the fish stock and water. Add the salmon, making sure it is covered by liquid. If more liquid is needed, add equal parts water/fish stock until covered.
  3. Add herbs, huckleberries, lemon slices, and peppercorns.
  4. Place the in pan in the preheated oven, and bake for 15–18 minutes until salmon is flaky.
  5. Serve and enjoy.