Provençe, France is most renowned picturesque wine villages, IX century fortresses, colorful architecture and wild lavender fields. Lavender has been known to be a relaxant and assists those with insomnia. However, in the culinary world, in the Provençal región, lavender is used for uncountable gastronomic concoctions. Here is one quick little dish, which can also be prepared with wild river trout.
In a large glass bowl, prepare a quick 25 minute marinade for the salmon:
Ingredients
2 cloves of minced garlic
1 teaspoon of lavender buds (fresh or dried )
1/8 cup of Japanese Organic Teriyaki Sauce
2 tbsp honey (I use lavender Honey )
2 tbsp Fresh squeezed Lemon Juice
2 tbsp of French evoo from Provençe (can use Italian evoo )
1 rock glass of Perrier water or similar
2 to 4 thick large pieces of fresh wild salmon
Method
Some lovely Provencal blush rosé or a French Chablis pair perfectly. Or Champagne, Cava or Prosecco Rosé or Blonde.
Enjoy ..
In a large glass bowl, prepare a quick 25 minute marinade for the salmon:
Ingredients
2 cloves of minced garlic
1 teaspoon of lavender buds (fresh or dried )
1/8 cup of Japanese Organic Teriyaki Sauce
2 tbsp honey (I use lavender Honey )
2 tbsp Fresh squeezed Lemon Juice
2 tbsp of French evoo from Provençe (can use Italian evoo )
1 rock glass of Perrier water or similar
2 to 4 thick large pieces of fresh wild salmon
Method
- Whisk all the ingredients until well combined and marinate. Marinate for 20 to 25 minutes at most covered in the fridge.
- Heat your grilling skillet or oven grill.
- With a Paint brush, brush some Evoo on the drained marinated salmon slabs.
- Salt and freshly grind rose, green, white and black pepper to taste.
- Grill the salmon skin side down .
- Grill for approx 8 minutes and then turn once and grill for 5 - 6 minutes.
Some lovely Provencal blush rosé or a French Chablis pair perfectly. Or Champagne, Cava or Prosecco Rosé or Blonde.
Enjoy ..
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