Tuesday, February 19, 2013
lavender honey salmon
On one of our very first dates, Miles and I went to dinner and I got the most delicious salmon with a lavender honey glaze. I still think that's one of the best meals I've ever had! (It could also have to do with the truffled popcorn we had for an appetizer, or the chipotle grits that came on the side. The company was pretty good, too. :)) Unfortunately, since the restaurant has a seasonal menu, I was never able to have it again! Sad face.
So when my sweet mother-in-law gave me some Santa Fe lavender, this was the first dish that came to mind. This lavender honey sauce is my new favorite. I think it would also be great with shrimp, chicken, or another kind of fish, but with the flavors of the salmon, it was just perfect. If you've never cooked with lavender, give this a try! It's so, so easy and oh my goodness, it's tasty.
Lavender Honey Salmon
2 garlic cloves, chopped or minced (I left some bigger pieces because we like the roasted garlic flavor, but mince it up finely if you prefer!)
2 teaspoons lavender (You can crush it with a spice grinder; I just crushed it a little between my fingers.)
1/4 cup soy sauce
3 tablespoons honey
3 tablespoons white wine vinegar
1/3 cup olive oil
2 (6 to 8 oz.) pieces of salmon
In a large bowl, mix together all of the ingredients except for the salmon. Lay the salmon pieces on top, coating in the sauce. Cover and refrigerate for at least 30 minutes.
Place salmon on a foil-lined rimmed baking sheet. Pour remaining sauce over salmon if desired. Place in a cold oven, then turn the heat to 400 degrees F. Exactly 25 minutes later, take the salmon out of the oven - it will be perfect! (I started using this method for salmon after reading about it from The Pioneer Woman, and it really does work so well! However, if your oven is super fast/super slow/super unpredictable, simply bake at 400 for 8-10 minutes.)
Serve salmon immediately, and enjoy!
Labels: main dish