8 Lovely Lavender Recipes: Lavender-Laced Grilled Salmon

June/July 2002
By Joe Coca 
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Makes 4 servings

Cut an extra bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2 hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.

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• 2 to 4 large cloves garlic, minced
• 2 teaspoons fresh lavender buds
• 1/4 cup tamari or soy sauce
• 3 tablespoons honey
• 3 tablespoons lemon juice
• 1/3 cup olive oil
• 2 tablespoons toasted sesame oil
• 4 fresh salmon fillets

1. In a large bowl, mash the garlic and lavender buds together. Stir in the tamari, honey, lemon juice, and oils, whisking to blend together.

2. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer.

3. At serving time, fire a barbecue grill and place salmon fillets—skin side down—on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork.

Click here for the original article, 8 Lovely Lavender Recipes.

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