Roasted Lavender and Hazelnut Encrusted Salmon
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.