This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni at The Quail & Olive *asked if I wanted to play with the Raspberry Basil Vinegar to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home. My tendency is to lean savory, so the first thing that popped into my head was salmon. I love the color combination of pink and red, so I decided to slow roast some salmon and top it with a fresh raspberry-basil salsa. And because fennel pollen, in my mind, is the equivalent of culinary fairy dust, I sprinkled that on top of the fish. Anni carries the Wine Forest brand fennel pollen in the pantry sect...