Ingredients

• 3-4 Wild Caught Salmon Filets

• 1 cup 18.21 Blackberry Peppercorn Shrub

• ½ cup fresh blackberries

• 1 Tbsp minced garlic

• juice from 2 lemons

• 1 tsp salt, onion powder, ground black pepper+ground ginger

• 5-6 rosemary sprigs, chopped in half

• 3-4 shallots, chopped in half

Directions

Pat salmon dry on both sides. Mix all other ingredients in a mixing bowl. Pour over salmon in a shallow baking dish and refrigerate for up to an hour. Preheat oven to broil. Drizzle a tbsp of olive oil in a cast iron skillet and let heat up. Use a tong to gently place salmon into skillet and pan sear for 3-4 minutes. Flip to other side and cook for 1 minute. Remove from heat and pour liquid mix with shallots and rosemary over salmon. Finish in the oven on broil for 4-5 minutes or until top is golden.

Make risotto according to directions and serve salmon over rice, spooning liquid blackberry mix over top