For those who find themselves with but a handful of salmonberries, this recipe is a great way to extract and extend their wonderful flavor. This is an effective way to make use of those salmonberries that have begun to bruise and turn to mush in the refrigerator. Use this vinaigrette as a base. The addition of garlic and mint, for example, may be most welcome, while others may prefer a pinch of chile flakes and cumin. For an example, see our pairing with cured salmon and fennel.
I pair the berries with raspberry vinegar. Besides being in the same plant genus (Rubus spp.), the raspberry heightens the volume of the salmonberry. The simple syrup brings out the fruit’s sweetness that otherwise keeps a low profile.
- 50 g. salmonberries (1/4 cup)
- 1 Tbsp. cold-pressed extra virgin olive oil
- 2 tsp. raspberry vinegar
- 1 1/2 tsp. simple syrup
- 1/4 tsp. sea salt
In a blender, blend the salmonberries with the vinegar. Strain the dressing through a sieve to remove the salmonberry seeds. Stir in simple syrup and sea salt. Emulsify the olive oil by slowly drizzling it into the liquid while whisking.
Store in a mason jar in the fridge for up to two weeks.
Unfamiliar with salmonberries? Introduce yourself to them now!
Photo by Lori Paulson