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Serves 4
4 8-ounce salmon fillets, skin removed
salt and pepper
2 tablespoons canola oil
4 cups baby arugula
1/2 pint fresh raspberries, blackberries or blueberries
LAVENDER HONEY
1/4 cup honey
1 teaspoon lavender (fresh or dried)
In a small saucepan over low heat, add honey and lavender and simmer 15 minutes. Strain and reserve.
VINAIGRETTE
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon garlic, minced
1/3 cup olive oil
1 shallot, minced
salt and pepper to taste
1 teaspoon fresh thyme, minced
In a small bowl, combine vinegar, garlic, shallot, thyme and Dijon mustard. Slowly whisk in olive oil and season with salt and pepper to taste. Set aside.
FOCACCIA CROUTONS
1 cup focaccia, cut in ½-inch cubes
1 teaspoon fresh parsley, chopped
1/4 teaspoon fresh garlic, minced
2 tablespoons olive oil
1/2 teaspoon shallot, minced
1/4 teaspoon salt
Preheat oven to 350°F. In a medium bowl, combine all crouton ingredients and toss until well coated. Spread bread mixture on a baking sheet and bake 10 minutes. Remove from oven and let air dry 30 minutes.
To Prepare Salmon: Season salmon with salt and pepper. Brush both sides with lavender honey. Heat oil in a fry pan over medium-high heat. Sear salmon on both sides for 3 minutes or until honey caramelizes. Mix arugula in a salad bowl and toss with vinaigrette. Place a mound in the middle of each plate. Place salmon on top of arugula and garnish with fresh berries and croutons. Serve immediately.