Thursday, August 7, 2014

Salmon with Lavender Honey and a Spinach Berry Salad

One of the treasures we brought home from our weekend in Paonia was a small jar of Lavender Honey, as well as some dried lavender for cooking and baking.

There were so many lovely local ingredients I would have loved to buy, but with our wedding now less than four weeks away, our budget didn't allow for anything more than the honey, fruit for jam, and a few bottles of good olive oil and balsamic vinegar.

Oh, and wine, of course.  What would a trip to Colorado wine country be without bringing back a case of wine for the wedding?

I used most of this honey for one of my batches of jam, Peach Jalapeno with Lavender Honey, and the rest for a beautiful piece of salmon for dinner with a fresh spinach and berry salad.  I love when fresh food looks this pretty.

One Year AgoChocolate Toffee Bourbon Cupcakes
Two Years AgoOatmeal Raisin Cookies, and Baking Cookies in a Thunderstorm
Three Years AgoGarden Tomatoes and Caprese Pasta with Sausage

Salmon with Lavender Honey and a Spinach Berry Salad

  • 1 1/2 pounds salmon
  • 3 tablespoons lavender honey
  • salt and pepper
  • dried lavender
  • fresh baby spinach
  • fresh berries
  • toasted pecans
Honey Mustard Dressing:
  • 1 tablespoon whole grain mustard
  • 1 tablespoon dijon mustard
  • 2 tablespoons lavender honey
  • 1 tablespoon plain Greek yogurt or sour cream
  • milk or buttermilk to thin to desired consistency
  • salt and pepper

Preheat the oven to 425.  Line a baking sheet with foil and place the salmon on the foil, skin side down.  Drizzle the salmon with the honey and season with salt and pepper.  Roast for about 8-12 minutes, until cooked to your liking.

Serve with the salad and dressing and garnish the salmon with a little dried lavender.

Yields 4 servings

Recipe from Curly Girl Kitchen