Pan-Seared Salmon with Huckleberry Sauce | PBS Food

Ingredients

• 2 cups fresh or frozen huckleberries plus ½ cup for garnish
• ¾ cups sugar
• 1 large sweet yellow onion
• 2 ½ lbs fresh salmon filets
• 1 ½ tbsp salt
• ½ cup avocado oil
• 1 - 13.5 oz can coconut cream or milk
• 2 ½ tbsp fish sauce
• 1 ½ tbsp soy sauce
• 3 tbsp tamarind concentrate
• ¼ cup corn starch
• ⅓ cup water
• 1 cup purple cabbage, shredded
• 1 cup white cabbage, shredded
• 1 cup of carrots, shredded
• ¼ parsley leaves, roughly chopped
• ⅓-½ cup huckleberry sauce (from above), plus more for serving (or use as needed)
• ½ tsp black pepper
• Cabbage salad (from above)
• ¼ cup parsley, chopped
• 3-4 whole parsley leaves
• 2-3 edible purple flowers per plate
• 2 lime slices per plate