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.
The Cascadian Kitchen 