Blackberry + Salal Berry

This beautiful vinegar captures the essence of the west coast forest in the heat of summer. Bursting with blackberries and salal berries with a touch of maple syrup, it abounds in vitamins and anti-oxidants.

DF = Dairy Free GF = Gluten Free V = Vegan

➊ Forest Berry Halibut

DF | GF — Serves 4

A west coast dish if there ever was one! If fish is not for you then substitute with chicken breast or firm tofu.

Ingredients

1 ½  lb Halibut Filet

2 tbsp Butter or Coconut Oil (DF)

3 tbsp Blackberry + Salal Berry Vinegar Infusion

¼ tsp Black Pepper

1 tbsp Lemon Juice

4 tbsp Water

1 cup Blackberries

Salt to Taste

Directions

Add Blackberry + Salal Berry Vinegar Infusion, pepper, lemon juice, and water to sauce pan and on low heat, allow to reduce. Add blackberries and let simmer on low while cooking the halibut.

Sauté halibut filets in butter or coconut oil for approximately 5-8 mins each side, depending on desired cooking level. Remove from pan and pour the reduction over halibut.

Ideas: serve with risotto, rice, pasta, and fresh salad greens.

➋ Blackberry + Salal Berry Syrup

DF | GF | V

A healthy and versatile syrup that is rich + tangy.

Ingredients

125 ml Blackberry + Salal Berry Vinegar Infusion

1 cup Sugar

Directions

Bring Blackberry + Salal Berry Vinegar Infusion and sugar to a simmer and then reduce to a low heat setting, being careful not to scorch. The vinegar vapours will fill your kitchen for a short time, so make sure you can ventilate it well. Stir occasionally and remove from heat when reduced by half.

Cool and store in refrigerator for 3-4 weeks.

Ideas: add to sparkling water and cocktails; pour over meats like turkey, pork, and lamb; pair with cheeses; drizzle over yogurt and ice cream.