Roasted Lavender & Hazelnut Encrusted Salmon

Roasted Lavender & Hazelnut Encrusted Salmon

Makes 2-3 Servings

½ C hazelnuts, toasted (see note)

1 tsp dried culinary lavender buds, toasted (see note)

1 tsp minces fresh basil

1 clove garlic, minced

1 pound salmon filet, 1 inch thick

Salt and freshly ground black pepper

1 T honey

1 T Dijon mustard

Lemon wedges, for garnish

Preheat oven to 375 degrees.

Chop hazelnuts coarsely (or in a food processor) then combine them in a small bowl with the lavender, basil, and garlic. 

Season salmon with salt and pepper, then coat with honey, followed by the mustard.

Place salmon on a baking sheet or cedar plank and coat with the hazelnut mixture.

Bake for 25-30 minutes , or until fish is just slightly opaque inside.  Remove from the oven, tent with aluminum foil and let rest for 10 minutes, then serve with lemon wedges.

Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350 degree oven for 8-10 minutes or until the skins crack.  Rub warm nuts with a rough cloth or between your hands to remove as much skin as possible.

Note: To toast lavender, place buds in as skillet, and cook over high heat, stirring occasionally, for 1-2 minutes or until buds change to a light brown color.  Remove from heat and let cool.