Salmon has to be a favourite of my son Ted and I. As you will know, we eat fish every Friday and Monday and meat on Saturday or Sunday. The rest of the week we eat vegan or vegetarian meals. There are a number of reasons why, but one is so we look forward to eating our meat and fish at the weekend.
When we do eat meat and fish, I always look for different meals to cook. So when I decided to have lavender month on my blog I thought about fish and lavender. In all honesty, I wasn’t too sure that these flavours would work together but my family and I were pleasantly surprised. The lavender adds a beautiful sweet flavour with the honey and the lime adds a little zing. We really enjoyed this dish and we think you will be too.
- Sharp knife
- Chopping board
- Mixing bowl
- Baking tray
- Large saucepan
- Fish slice
Ingredients for the Salmon
- Salmon x 4 fillets
- Honey x 2 tbsp
- Olive oil x 2 tbsp
- Lime x the juice of 1
- Lavender x 4 – 6 stalks
- Chop the lavender and put it into the mixing bowl.
- Add the honey, oil and the juice of 1 lime to the bowl.
- Put the salmon in and mix all these ingredients together.
- Preheat the grill on high.
- Set the salmon aside and begin to prepare and cook the quinoa.
- Once the quinoa is cooking, put the salmon and the sauce into the baking tray.
- Place the salmon under the grill and cook until the fish falls apart.
Ingredients for the warm quinoa salad
- Quinoa x 200g
- Spring onions x 8
- Red pepper x 1
- Spinach x 4 large handfuls
- Coriander x 1 handful
- Tamari or soy sauce x 2 tbsp
- Oil for the pan
- Cut the top from the pepper and remove the core.
- Then slice the pepper.
- Top and tail the spring onions and cut into half centimetre pieces.
- Chop the handful of coriander.
- Put the saucepan on a high heat and add the oil.
- Spread the oil as evenly as possible across the base of the pan with the plastic brush.
- When the pan is hot, add the spring onions and fry until they are see through/translucent.
- Once the onion is see through, add in the red pepper and fry for a further 5 minutes.
- Pour over the tamari and fry for a further 2 minutes.
- Remove the pan from the heat and add the quinoa.
- Now pour over cold water until it hits the crease in your middle fingers which will sit on top of the quinoa.
- Put the lid on and then put the pan back on the heat.
- Bring the pan to the boil and leave to simmer on a low heat until all the water has gone.
- Leave the lid on during the cooking process.
- Once it looks as though all the water has gone, remove the lid and check.
- If it has gone, remove from the heat, but if there is a little bit of water left, continue the cooking and check it every 3 to 5 minutes.
- Once all the water has disappeared, add in the spinach and coriander and stir until everything has wilted into the quinoa salad.
- While the quinoa is cooking, don’t forget to put the salmon under the grill!
- Once everything is cooked put everything on the plate, serve and enjoy.
Honey, Lavender and Lime Salmon with a warm quinoa salad was a delicious dish. As I have mentioned in previous recipes lavender is a great herb to use in dishes. It adds so much extra flavour but it’s also great for the digestive system too. I never thought I would use lavender and fish together but they really worked well. However you decide to eat this meal, as always, please enjoy.
Have you ever tried lavender and fish? Do you think you’ll be trying this recipe? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx