Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!

Gift giving or personal pleasure we welcome you to share in the enjoyment!

SOCKEYE SALMON with Blackberry Beurre Blanc

  • 1/4 cup white wine
  • 4 Tbsp. tawny port
  • 1 large shallot~minced
  • 3 Tbsp. fennel, finely chopped
  • 2 tsp. maple syrup
  • 2 Tbsp. BAM! Blackberry vinegar
  • 3 Tbsp. cold unsalted butter, cut into 3 pieces
  • Two 1/2 inch thick sockeye fillets

In a small saucepan over medium high heat cook the white wine, port, shallot, fennel, maple syrup and
BAM! Blackberry Vinegar until the liquid is reduced to about 3 tablespoons.
Remove the pan from the heat and stir in the butter to make a thin sauce.
Broil the salmon fillets about four minutes or until fish flakes with a fork.
Spoon sauce over the top and serve.

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