Lavender Honey-Glazed Wild Salmon Salad with Spring Greens, Citrus Vinaigrette, Humbolt Fog, Local Berries
4 each 6-ounce wild salmon fillets
8 ounces local summer greens
1 pint raspberries
1 pint blueberries
8 ounces Humbolt Fog chevre
lavender-honey glaze, recipe follows
- In a large, ovenproof saute pan over medium-high heat, sear salmon flesh side down, turn salmon over and finish in 350 F oven (about 6-8 minutes). Brush salmon fillets with lavender-honey glaze.
- In a large mixing bowl combine greens with vinaigrette. Toss gently.
- To serve, place a large scoop of salad mixture on plate. Place salmon on top. Sprinkle with torn croutons, chevre, raspberries and blueberries.
1/2 cup local honey
2 tablespoons fresh lavender flowers
1/2 teaspoon chili flakes
In a small saucepan over medium heat combine all ingredients. Cook for 10-15 minutes. Strain through sieve. Reserve at room temperature.
4 slices white bread
3 tablespoons melted butter
Preheat oven 350 F. Tear bread into bite-size pieces and toss in melted butter. Place on baking sheet and bake 8-10 minutes or until golden brown. Remove from oven and let cool.
1/4 cup white balsamic vinegar
1/4 cup orange juice
1/4 cup lemon juice
1 teaspoon honey
1 tablespoons shallots, diced
1/4 teaspoon mustard powder
1/2 teaspoon kosher salt & pepper mixture
1 cup canola oil
In a medium bowl combine vinegar, citrus juices, honey, shallots, mustard powder and salt & pepper. Slowly whisk in oil. Reserve.