Pan Crusted Salmon with Lavender

Nancy Miller, Helvetia Lavender Farm

 

  • 2 1/2 lbs fillet of salmon
  •  1 lemon
  • 1 t Herbes de Provence
  • 1/2 t dried culinary lavender buds
  •  1/2 c finely ground pecans
  • Salt and pepper to taste

 

Use olive oil to spray a sheet of aluminum foil twice the size of the salmon. Spread foil onto a cookie sheet to transport to the grill. Place the salmon in the center of the foil. Squeeze 1/2 of the lemon over the fillet. Sprinkle the herbs onto the salmon and spread the ground pecans evenly over the top.

To grill: place salmon on the foil on a gas grill, put cover down, turn flame to medium and grill for about 7 min. Turn the flame to low and place the foil over the salmon so that the top cooks evenly. Test for desired consistency after 5 min.

To bake: Preheat oven to 350 degrees. Bake uncovered for approximately 15 minutes.