Easy and delicious, good also with roast pork.
Adapted from a recipe found on the Rosy Farms website.
| ½ of 1 | shallot, chopped fine |
| 1 t | olive oil |
| 1 c | haskap berries |
| 1 T | water |
| 1 T | champagne or white wine |
| 2 t | fresh rosemary chopped |
| pinch salt and pepper |
Sauté the shallot in the oil until translucent. Add the rest of the ingredients and cook over medium low heat until the berries are soft and the sauce is fragrant. Check seasoning. To serve, puddle on the plate and place roasted salmon on top.
Serves 2-4.