MAIN COURSE: LAVENDER HONEY-GLAZED SALMON
Succulent salmon fillets, glazed with a delicate blend of lavender-infused honey, roasted to perfection. Served with a side of quinoa tossed with fresh herbs and edible flowers.
Lavender-Honey Glazed Salmon Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 guests
Ingredients:
• 4 salmon fillets (about 6 ounces each)
For the Glaze
• ¼ cup honey
• 1 tablespoon dried lavender flowers
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste
For the Quinoa
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ¼ cup fresh herbs (such as parsley, dill, and basil), chopped
• ¼ cup edible flowers (optional, for garnish)
• Salt and pepper, to taste
Instructions:
1. Preheat the Oven
> Preheat your oven to 375°F (190°C).
2. Prepare the Lavender-Honey Glaze
> In a small saucepan, gently heat the honey and lavender over low heat for about 5 minutes, allowing the lavender to infuse into the honey.
> Strain the honey to remove the lavender flowers and whisk in the Dijon mustard and olive oil. Season with salt and pepper.
3. Glaze the Salmon
> Place the salmon fillets on a baking sheet lined with parchment paper.
> Brush each fillet generously with the lavender-honey glaze.
4. Roast the Salmon
> Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Cook the Quinoa
> While the salmon is roasting, bring the water or vegetable broth to a boil in a medium saucepan.
> Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed.
> Fluff the cooked quinoa with a fork and stir in the fresh herbs. Season with salt and pepper.
6. Serve
> Spoon a generous serving of herbed quinoa onto each plate.
> Place a salmon fillet on top of the quinoa.
> Garnish with edible flowers for an added touch of the garden.