A Taste of Summer: Salmon with Lavender and Brown Butter

Let’s face it.  We’ve had enough ice and snow.  Granted, it’s a luxury to nestle with four cuddly Cavalier King Charles Spaniels on a JCPS snow day, but I hadn’t planned on year-round school just yet.  By now, I’ve formed my own utterly non-meteorological prediction about this winter: No matter what precipitation may come our way, there will be 100% chance of salt on my car and the boots I’m growing tired of wearing every day.  So if you’re suffering from Seasonal Affective Disorder or you are just plain fed up with the cold, here’s a little reminder that the Vernal Equinox is only 36 days away and Summer will surely follow.   

Today, Michel spied some nice-looking salmon at Whole Foods and he decided to prepare it with dried lavender harvested from our flower garden.  “Straight from the south of France,” he said.  He likes to buy the tail end of the salmon fillets, but if you like the "steak" cuts, it makes no difference. And if the garden catalogs arriving in the mail aren’t doing it for you, maybe it’s time for a trip to Provence or at least a quick look at the gorgeous lavender fields via Google Images. Provence Lavender

wild-about-travel.com

You will need: 

• 2 salmon steaks (add one per person if you need more)
• 2 teaspoons lavender—not too much or your fish will taste like fancy French soap
• 1 tablespoon butter
• 1 tablespoon olive oil
• 10-12 olives with Provençal seasoning (Herbes de Provence)
• Romesco sauce

• Preheat broiler and place oven rack at highest level.  Michel recommends you use an oven-safe skillet with a rubber grip on the handle so you won't burn your hand.
• Heat butter and olive oil in skillet until butter begins to brown.  (The French term for brown butter is “beurre noisette,” if you’re interested.  Mais oui, I looked it up.)
• While the butter and olive oil are heating, salt and pepper the salmon.

• Place fish in the skillet skin side down.  Move the pieces around, making sure they get fully acquainted with the butter.

• Leave the fish alone for 2-3 minutes then place the skillet under the broiler for another 2-3 minutes.

• Return the skillet to the stove top burner and sprinkle the fish with lavender.  Spoon the butter and olive oil over the fish to help the lavender adhere.

• Place the skillet under the broiler again for about thirty seconds to seal the flavors. DON’T OVERCOOK THE FISH.  Salmon is safe to eat even if it’s slightly on the rare side. 
• Plate the fish, then spoon the butter over the top.  Garnish with olives and romesco sauce (from recipe in previous post). 

Bon appétit!