Lavender
Grilled Salmon
- 3 pounds of salmon fillet
- 4 tablespoons organic honey
- 6 tablespoons extra virgin olive oil
- 1/2 tablespoon Michael's
Culinary Lavender
- 1/4 cup white wine
- 1 tablespoon tamarind paste (found in Asian markets,
Worcestershire sauce may be substituted)
- 1 tablespoon fresh lemon juice
Place all ingredients except salmon in a saucepan over
moderate heat, stirring with a wire whisk at all times
until the ingredients are reduced by one-third to create
a sauce.
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(CONTINUED)
When sauce has cooled slightly, brush it on the salmon fillet. Grill the salmon, basting with the sauce occasionally. Save some of the sauce for serving. Salmon is cooked when it flakes easily.
To bake this dish, preheat the oven to 350 degrees. Cover the salmon with the sauce, again reserving some for serving. Bake for 10 minutes, or until flaky, basting occasionally.
To serve, dress with reserved sauce.
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