Lavender Honey-Glazed Wild Salmon Salad Featured

Lavender Honey-Glazed Wild Salmon Salad

Slowly cooking honey with lavender makes a delicious glaze for our wild salmon, the main ingredient in this meal-size salad. Adding a creamy mouthfeel is a wonderful chèvre (goat’s milk cheese) by Cypress Grove of Arcata, California, in Humboldt County, called Homboldt Fog and named for the ocean fog that roles in from the bay. Adding a crunch are irregular-shaped croutons (hand-torn baguettes) tossed with olive oil, salt and pepper and baked crisp. Adding spring greens with local raspberries, blackberries and blueberries makes it a summer salad. Tossed with a light and simple vinaigrette of lemon, shallot, honey, salt, pepper and olive oil makes it all come together in one pleasing bite after another. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Lavender Honey-Glazed Wild Salmon Salad with Spring Greens, Citrus Vinaigrette, Humbolt Fog, Local Berries

Serves 4

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

  1. 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.
  2. In a large mixing bowl combine greens with vinaigrette. Toss gently.
  3. To serve, place a large scoop of salad mixture on plate. Place salmon on top. Sprinkle with torn croutons, chevre, raspberries and blueberries.

Lavender-Honey Glaze

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.

Torn Croutons

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.

Citrus Vinaigrette

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.


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