LAVENDER AND HAZELNUT ENCRUSTED SALMON
Makes 4 Servings
Salmon is abundant in the
Add local lavender and hazelnuts to give it a rustic
texture and earthy flavor.
1/4 pound hazelnuts
1 teaspoon roasted lavender
1 teaspoon fresh basil
1 garlic clove, minced
1 pound salmon fillet, 1-inch thick
1 tablespoon honey
1 tablespoon Dijon mustard
Lemon wedges for garnish
Preheat oven to 375
degrees. Place hazelnuts in a single layer on a
rimmed jelly roll pan
and bake in oven for 5 to 7 minutes, stirring
occasionally. Remove from oven to cool.
In a food processor, chop
hazelnuts coarsely, then combine them in a small
with the lavender, basil and garlic.
Coat salmon with honey,
then brush on Dijon mustard.
Put salmon fillet on a
baking sheet or cedar plank and coat with hazelnut
Bake for 25 minutes.
Remove salmon from the oven
and tent with aluminum foil; let rest for 15 to 20
then serve with lemon wedges.
Kathy Gehrt, author of
'Discover Cooking with Lavender'