Using lavender in food is becoming increasingly popular and for good reason! The delicate fragrance of the lavender enhances every dish that it is added to, from sweet treats such as a lavender and blueberry panna cotta to a mouth watering lavender & honey glazed chicken.
One of our favourite recipes is the Lavender & hazelnut crusted salmon with lemon and lavender oil new potatoes. The lavender works perfectly with the salmon and the hazelnuts add a nutty crunch to the delicate salmon.
So, now onto the fun part, how you can create the perfect lavender meal.
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 bowl 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 mixture.
Bake for 25 minutes.
Remove salmon from the oven and tent with aluminum foil; let rest for 15 to 20 minutes,
then serve with lemon wedges.
Lemon & Lavender Oil New Potatoes
2 pounds small purple potatoes, or other new potatoes (I used a mix here)
1/4 cup plus 2 tablespoons olive, grapeseed, or safflower oil, divided
2 tablespoons red wine vinegar
1/2 teaspoon mustard
salt and pepper to taste
a squeeze of fresh lemon juice
6 teaspoons fresh culinary lavender, chopped, or 3 teaspoons dried
2 teaspoons fresh lemon thyme, chopped, or 1 teaspoon dried
Steam potatoes for about 10 minutes, until just tender. (If you have a pressure cooker, this takes just 3 minutes.) You can do this earlier in the day and store the potatoes in the refrigerator until you’re ready for grilling.
Cut steamed potatoes in half and toss with 2 tablespoons oil. Spread on a grilling pan and grill over medium heat for 5 minutes, then turn and grill another 5 minutes or so until crisp.
Meanwhile, make the dressing: whisk together 1/4 cup of oil, vinegar, mustard, lemon juice, salt and pepper, 4 teaspoons of lavender, and lemon thyme. When potatoes are done, remove from grill and toss with dressing. Serve warm.
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