Max & Irma’s Kitchen – Hazelnut Crusted Salmon with Huckleberry Port sauce

by Suzanne Heron.

For the Sauce, bring to boil ½ c port (or other fortified wine), ¼ c sugar and 1 cup huckleberries. Dissolve 1 ½ Tbsp cornstarch in ¼ c orange juice and add to wine. Simmer for 5 minutes. Remove from heat. When lukewarm, add 1 c more huckleberries. Add salt and pepper to taste. For the Salmon, spread 6 Tbsp mayonnaise over 4 salmon filets, 4-5 oz each (or fresh trout!) Sprinkle with salt & pepper, 2 Tbsp fresh tarragon and zest from 1 orange. Chop hazelnuts to make 1 c and press onto the fish. Bake at 400F for 15 min or until fish flakes easily.

Chef Steve Kirby, Max & Irma’s Kitchen, 515A Kootenay St, Nelson, 250-352-2332. Max & Irma’s was the first restaurant Steve ate at in Nelson and he fell in love with the wood-fired oven.