A very accomplished local Port Townsend Chef inspired the creation for this recipe. It is based on a traditional French dish, "Canard Lavande", essentially Lavender Duck. However, in Port Townsend, Washington duck is quite hard to find, is one of the animal proteins highest in fat, and often is difficult bake well for those unfamiliar. Salmon, on the other hand, is extremely plentiful in the area, easy to prepare, and although it is very low in saturated fat, has the essential and flavorful omega-3 fatty acids that assist in the absorption of flavor, in this case lavender. In Port Townsend lavender is plentiful, often used in candles and soaps for it's wonderful aroma. In this recipe, in addition to taste, it serves the same purpose; your kitchen will smell wonderful. Due to the light flavor of this dish, I like to serve it with a basic Cilantro White Rice and steamed asparagus with a light Lavender Beurre Blanc Sauce (recipes follow). An aged chenin blanc white wine, with it's hints of apple, honey and floral characteristics would be the perfect accompaniment.
This a fantastic basic recipe for any salmon dish. If you are not a lover of lavender, or do not have it readily on hand, opt for rosemary, cilantro, dill, a blend of Italian seasonings or the like; the alternatives are endless. The same theory applies to the sauce. I often blend fresh berries and add them into the sauce and it makes for a completely different take on a healthy dish with bounds of flavor.
Baked Lavender Salmon
Ingredients:
4 (6 ounce) salmon steaks, bones removed
1/2 cup of dried lavender
2 lemons, each cut into 6 wedges
Chenin blanc white wine (or preferred light white wine)
Honey to taste
Salt and pepper to taste
Preparation:
Preheat oven to 350 degrees. On separate sheets of foil place each piece of salmon (one large salmon steak and one large foil "packet" can be easily used as well. I tend to wrap each piece separately as often guests opt for slight alternatives on the recipe, which makes it easy to accommodate.) Top with a sprinkling of lavender, the juice of 2 lemon slices, adding in the squeezed lemon slices, a generous splash of white wine, drizzle of honey, salt and pepper to taste. With another piece of foil create a sealed "packet" around the salmon. Place all the wrapped salmon on a baking dish. Bake for 10-12 minutes to prepare the salmon to a true med-rare to medium, reducing or increasing the time as desired. Remove the baking sheet and let the salmon relax, wrapped, until just prior to serving. Serve on a bed of Cilantro White Rice, garnish with Lavender Beurre Blanc and cross with simply steamed asparagus. Lemon wedge to plate.
Cilantro White Rice
Ingredients:
2 cups uncooked white rice, rinsed well (I prefer jasmine white rice, as it is much lighter)
Ingredients:
2 cups uncooked white rice, rinsed well (I prefer jasmine white rice, as it is much lighter)
2 1/2 cups of water
Salt to season
Handful of chopped cilantro leaves
2 Tablespoons butter, room temperature
Salt and white pepper to taste (I simply use white pepper for aesthetics; black pepper works as well)
Preparation:
Bring rice and water to a boil uncovered. Turn the heat down to low, stir the rice, cover and let cook for approximately 10 minutes without stirring, allowing the rice to steam to tenderness.
Chop cilantro. When rice is prepared toss with a fork and stir in the chopped cilantro, butter and salt and white pepper to taste.
Salt to season
Handful of chopped cilantro leaves
2 Tablespoons butter, room temperature
Salt and white pepper to taste (I simply use white pepper for aesthetics; black pepper works as well)
Preparation:
Bring rice and water to a boil uncovered. Turn the heat down to low, stir the rice, cover and let cook for approximately 10 minutes without stirring, allowing the rice to steam to tenderness.
Chop cilantro. When rice is prepared toss with a fork and stir in the chopped cilantro, butter and salt and white pepper to taste.
Lavender Buerre Blanc Sauce
Ingredients:
Ingredients:
8 ounces dry white wine
3 teaspoons minced shallots
3 teaspoons crushed, dried lavender
8 ounces soft whole butter
1 teaspoon white wine vinegar
Salt and pepper to taste
Salt and pepper to taste
Preparation:
Place wine, shallot and vinegar in a small saucepan, boil until liquid is almost gone. Remove from heat and add dill. Add soft butter, piece by piece, to pan, stirring constantly, low heat may be needed to help melt butter. Add pinch of salt and pepper to taste. Serve under fish.
Serves: 4
