By Mama's Kitchen (Hope) on April 03, 2006
Photo by Thorsten
Photo by Thorsten
"I noticed very few recipes here on Zaar which use edible lavender so I decided to find some really good ones and post them! I didn't even know you could EAT lavender until I read Rita L's page long ago. Now I notice that one of my FAVE restaurants uses it! brazosbelle.com This recipe is from GreenEmporium.com"
Serving Size: 1 (161 g)
Servings Per Recipe: 8
"I've never cooked with lavender, so this was really something new for us. We loved it and will certainly make again. Very delicate taste. Made for ZWT5 the Epicurean Queen Team. ( I'll not post my picture, Thorsten's is so beautiful.)"
"Gorgeous salmon! I grow many of my own herbs here in sunny California, with lavender being one of my top favorites. In this dish, the lavender imparts a delicate floral note that melds beautifully with the other flavors. A real keeper--thanks mama!"
"This was lovely - the lavender imparts a note that is so reminiscent of Provencal cooking. Served with a faux-hollandaise and we were happy."
"Delicous, delicate and flavorful! My fish remained very moist as well. I used the baked method today and served with a version of a dressed up garlic mashed potato and sliced cucumbers. Very nice! I would make this for my guests anytime! Grilled would be wonderful as well! **Made for Beverage Tag 2008**"
"Garden brightness! Love lavender which was delicately noticed along with the warming honey. Very good! I added a diced onion and did bake. Would have loved this grilled but storms said no! LOL!"
"We liked it. I had people for supper and they went for seconds and triples. I would suggest to pick up some lavender of the fish, as I personally found that it had little bit of bitter after taste, but only if you eat the lavender itself. I liked the aroma lavender gave to the meal. I used wild arctic chard instead of salmon. Will defendly make it again, thanks."
"This is a wonderful dish for hot summer days. It was cooked on the grill and the sauce produced a delicate glaze for the fish. Definately a keeper. Thanks for sharing."
"You've GOT to me kidding me! This was awesome! I used Worcestershire sauce and it's just fantastic. I'm saving this one to impress house guests in the future. Thanks, Mama!"
"Very good. I would use more lavender next time, just because I really like the flavor of lavender! I used worcestershire, but will get some tamarind next time. Thanks for posting!"
"Wonderful recipe!!! OMG the sauce is to die for!!! The lavender is a perfect seasoning for salmon! I used the tamarind paste instead of the Worcestershire sauce and ohhhh mama!!! Thank you Mama for yet ANOTHER absolutely positively delicious recipe!"
"Great. I have had to try this salmon using lavender as the onyl herb in the sauce. And it was fantastic. The combination of honey with lavender did it for me. The sweetnes of the honey bringsout the lavender flavour so well. I used Worcester sauce. Next time I will try it with tamarind paste, which might brings out the flavours even better. The recipe is very easy to make and the sauce is the hit. I have made a fish portion for two, but make the whole amount of sauce. It is so delicious that I have dipped in some bread to get also the last drop of it. I have basted the salmon frequently to have much of the sauce on the fish. 10 minutes and the fish is flaky. I baked it a little shorter (about 7 minutes9; but that's just a personal favorite. This recipe is different, your guests will be surprised and ask you for the recipe of this unusual but delicate salmon."