As summer is approaching (not to try and tempt fate and consign us to yet another wash out summer – even here on the sun-drenched island of Jersey) we were thinking about whiling away long balmy summer evenings surrounded by our gorgeous lavender fields. But what should we be eating during these summers of lavender loveliness? We were wracking our brains for a lovely light summer main course, which would also include a little hint of our wonderful Jersey culinary lavender, when we happened across the June 2014 issue of Good Housekeeping Magazine and this fantastic recipe!
Side of Salmon with Pistachios, Honey and Lavender
- 75ml olive oil
- 1kg side of salmon
- 4tsp honey
- 100g shelled pistachios, finely chopped
- Zest of half a lemon
- 1tblsp culinary lavender
- 3 spring onions, finely chopped
- 70g watercress
- Preheat your oven to 180˚c. Line a baking tray with lightly greased parchment.
- Lay the salmon in the centre of the parchment, skin side down.
- Mix the remaining oil with the honey and brush half of this over the salmon.
- Combine the remaining honey mixture with the chopped pistachios, lemon zest, half the culinary lavender and the spring onions to form a chunky paste.
- Spread the paste over the fish and bake in the centre of the oven for 15-20 minutes, until the fish is just cooked and the topping is golden.
- Serve on a bed of watercress with the remaining lavender sprinkled over.
This delicious and unusual dish is sure to be a big hit for a summer dinner party, or simply scale the topping mixture back and use on individual salmon fillets for a quick supper.