Lavender and Fennel Crusted Salmon

Several years ago I planted a few lavender bushes.  I had no idea that these bushes would thrive in our Denver climate and expand to take up a big portion of the garden.

I love walking through the garden, brushing up against the leaves, the scent of lavender filling the air.  I often pluck a bunch of leaves and rub them in my hands to release the scent.  I am fascinated with the honey bees that congregate on and around the bushes, sometimes so many bees the lavender is abuzz.

This abundance of fresh lavender has expanded my culinary journeys.  I’ve made polenta cake with fresh lavender and honey, lavender ice cream. lavender shortbread, lavender crumb topping on fruit (especially good with pears), lavender vinaigrette and lavender lemonade.  If you have never used lavender in the kitchen but want to, look at The Lavender Cookbook and Discover Cooking with Lavender.  Both books are good and have creative recipes using lavender.

Lavender Field by Dave Catchpole

A single honey bee on lavender…soon lavender honey!

Lavender and Honey Bee by Steve Johnson

What could be better than being this close to the indescribable smell of lavender?

Norfolk Lavender by Martin Pettitt

While I have used lavender in many dishes, they were primarily sweet.  I had never used lavender on fish and would never have thought to pair it with fennel seeds so I was intrigued by the lavender and fennel crusted salmon recipe in the Sonoma Diet Cookbook. What a great way to bring a bit of summer to my winter table.  It was a delicious combination!

Lavender and Fennel Crusted Salmon adapted from The New Sonoma Cookbook.

Ingredients:

6 6 ounce salmon filets (skinless)

2 tablespoons minced flat leaf parsley

1 tablespoon dried culinary lavender , crushed (if you don’t have dried lavender flowers, use Herbs de Provence which is a mixture of spices and includes lavender)

2 teaspoons fennel seeds

1 teaspoon fresh thyme, chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

Preparation:

Combine the parsley, lavender, fennel, thyme, salt and pepper.  Sprinkle the mixture over the salmon and rub in with your fingers.

Heat the olive oil in a large skillet over medium high heat.  Add salmon and cook 8-12 minutes or until golden brown and fish flakes easily, turning at the halfway point.

Easy and quick from prep to table.

I served the salmon with skinny mashed gold potatoes and sautéed rainbow chard.

Linked to: Miz Helen’s Country Cottage, Tasty Traditions, Ultimate Recipe Swap, Cooking Thursday, A Little Bit of Spain in Iowa, Frugal Follies, HoH, Strut Your Stuff, Recipe Swap Thursday, Let’s Do Brunch, It’s a Keeper, Pennywise Platter, Fantastic Friday

{captioned photos used under CC 3.0 Attribution}