I got to cook again tonight (savouring these last few days of culinary freedom) so I went for salmon. I also had a jar of Lavender Fleur De Sel on hand that I have been dying to use. The result:
Lavender Salmon with a Tangerine Beurre Blanc, Whole Wheat Couscous with Dried Cranberries, and Snap Peas.
Rob raved all the way through dinner and for about 5 minutes after.
Lavender Salmon with Tangerine Beurre Blanc
2 Salmon Fillets (6 oz)
Lavender Fleur de Sel ( if I didn't have this option, I would mix fleur de sel and cooking grade lavender)
Cracked Black Pepper
Zest and juice of one tangerine
tablespoon cold butter
Heat oil in a saute pan. Sprinkle salmon with salt and cracked back pepper and place flesh side down in the hot pan. Cook for 2.5 minutes, flip, continue cooking until done (I went a further two minutes). Remove salmon from pan; keep warm. Pour excess fat from pan and return to heat. Deglaze with tangerine juice, add zest and reduce slightly. Swirl in cold butter, spoon over salmon.