Salmon with Huckleberry Sauce (Blueberry Sauce)

Ingredients

Salmon

1 6oz Piece of Salmon Normal serving size is 5-6 oz. per person
2 Tbsp Butter
1 Lrg. Pinch Salt

Huckleberry (or Blueberry) Sauce

1/2 Cup Huckleberries Can substitute Blueberries. Can use fresh or frozen berries. If using fresh, you may need to add 1-2 tablespoons of water to your berries while in your measuring cup. If using frozen, thaw, then measure, taking care to spoon in several tablespoons of liquid into your measuring cup.
2 Tbsp Butter
1 Small Clove Garlic, peeled, minced/pressed Select a clove that is quite small, as the garlic is an underlying flavor, not the star of the show
1/2 tsp Fresh Marjoram, finely chopped Can use 1/4 t. dried instead of fresh
1 Tbsp high quality Balsamic Vinegar, thick & sweet
2 tsp Brown Sugar

Instructions

Salmon

Prepare salmon by sprinkling with salt.
Heat cast iron pan, add butter.
Once butter is melted, add salmon, skin side down. Top with 2 tablespoons butter. Cook for about 3 minutes, or until the bottom 1/4 - 1/2 of salmon is cooked. You should keep an eye on the cut edge of the salmon to determine the doneness. This amount of time will vary based on the thickness of your salmon.
Once salmon is about 1/4-1/2 cooked, remove from heat and set aside.
Add 1 tablespoon butter, garlic, and marjoram to pan. Heat for about 30 seconds, to release the aromatics.
Add berries, balsamic, brown sugar, and 1 more tablespoon butter. Stir until simmering.

Finishing Salmon

Add salmon back to pan. Simmer in berry sauce for about 2-3 more minutes (or more, based on salmon thickness).
Once salmon is almost done, spoon juice and berries over the salmon. Cover and let cook for about 1 minute more.
Remove to plate. Spoon sauce over salmon. Enjoy.

Notes

This recipe is written for one 6oz serving of salmon. However, the quantity of sauce that is produced, will easily cook and cover two servings of salmon.