Grilled Salmon With Lavender Butter and Mangoes

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READY IN: 32mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Salmon
  • 8
    salmon fillets, 6 oz each
  • 8
    fresh lavender flowers, plucked from stem
  • Lavender Butter (make before grilling salmon)
  • 13
    cup minced shallot
  • 12
    cup Chardonnay wine
  • 14
    cup clam juice
  • 1
    cup butter, cut into pieces
  • 1
    tablespoon dried lavender
  • salt and pepper, to taste
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DIRECTIONS

  • In saucepan, reduce shallots in chardonnay and 1/2 cup lemon juice.
  • Add clam juice and 1/2 tablespoon dried lavender.
  • Bring to a boil and reduce by 1/3.
  • Remove from heat and whisk in butter, bit by bit.
  • Strain mixture with fine grid strainer.
  • Add the remaining dried lavender and keep the sauce warm.
  • Salt and pepper to taste.
  • Grill salmon giving it a diamond shape marking.
  • Cut mango on each side of seed.
  • Place half, skin side down and with a thin blade, separate skin from pulp.
  • Cute each half mango lengthwise to create a fan effect.
  • Ladle 1/2 ounce of lavender butter sauce on plate.
  • Place salmon in middle of plate.
  • Garnish with mango fan.
  • Sprinkle circumference of dish with fresh lavender flowers.
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