Want to look like a gourmet cook?! This Salmon with Lemon Lavender Garlic Cream Sauce will impress anyone who eats it. Serve it along with a salad and rice.
Salmon with Lemon Lavender Garlic Cream Sauce
4 (3 oz) salmon fillets
2 Tbl olive oil
1 Tbl butter
1 tsp culinary lavender buds
3 cloves garlic, crushed
Juice and rind of 1 lemon
1/2 Tbl cornstarch
1/2 cup Parmesan, grated
1 cup creamShop
Salt & pepper
lemon, sliced (garnish)
Lavender Cocktail Picks (garnish)
Heat 2 Tbsp olive oil in skillet on medium-high heat. Add your salmon fillets skin side down and dust with a little salt and pepper. Cook for 6 minutes flip and cook another 3 minutes or until cooked.
While your salmon is cooking combine in a bowl; culinary lavender buds, garlic, lemon juice and lemon rind grated, cornstarch, parmesan, cream and a touch of salt and pepper set aside.
In a medium sized skillet over medium heat add your butter. Once butter has melted add your cream sauce mixture. Bring to a low simmer stirring until cheese is melted and sauce has thickened.
Place your salmon on a plate and drizzle with thickened cream sauce. Add a garnish of sliced lemon poked with a lavender cocktail pick and serve.
Tastes wonderful with a salad and rice. Try our Salad with a special Salad Dressing and Marinade
If you make it share it with us #norwoodlavenderfarm
Recipe and picture developed by Norwood Lavender Farm
This are so rich and delicious and make the perfect appetizer for a dinner party.
Lavender Cheese Croquette with Garlic Aioli
1 goat cheese log
1 cup bread crumbs
1/2 tsp culinary lavender buds
1/2 tsp garlic powder
1/2 tsp parsley
1/4 tsp salt
1/4 tsp paprika
2 Tbsp olive oil
1/4 cup mayonnaise
1 clove garlic, diced
1 tsp lemon juice
Garnish with Lavender Cocktail Pick (optional)
Slice your cold goat cheese into 1/4 inch slices. Place on parchment lined cookie sheet, set in freezer while you make up your bread crumb mixture. In a small bowl combine bread crumbs, culinary lavender, garlic powder, parsley, salt and paprika, stir to combine and set aside. In another shallow bowl combine 2 eggs and whisk for a couple seconds and set aside. Make up your Garlic aioli in a small bowl by combining your mayonaise, garlic and lemon juice, stir to combine and place it in a small serving dish.
Take your cheese from the freezer and dip each one first into the egg and then cover with your bread crumbs until you have coated all of them.
In a medium sized fry pan, drizzle olive oil in to cover the bottom of pan about 2 Tbsp worth. Turn heat on medium high and fry your breaded cheese croquettes until golden, turn over and do the other side. Once golden place them on serving dish and serve with your garlic aioli. We liked to add the dollop of garlic aioli to the top and place a lavender cocktail pick on for garnish.
Go out and be inspired by lavender and share with us your pictures of your culinary creations #norwoodlavenderfarm.
Nothing warms you up like a bowl of soup. We love our version of squash soup with a sweet hint of lavender. Topped with a drizzle of Lemon Ginger dressing that brightens the day with it's lemon and zingy ginger notes.
Winter Acorn & Lavender Soup
1 acorn squash, cut in half and deseeded
1 onion, diced
1 Tbsp olive oil
2 cloves garlic, minced
2 tsp culinary lavender, ground
3 cups chicken or vegetable stock
1/2 cup cream (or milk)
1/2 tsp salt
1/4 tsp pepper
2 inches grated ginger (opt)
Lemon Ginger Dressing
1/2 cup olive oil
2 inches ginger, grated
1 clove garlic
2 Tbsp sherry
3 Tbsp lemon juice
2 Tbsp maple syrup
1/8 tsp nutmeg
Garnish with pepita seeds
In a microwave container cook acorn squash for 7-10 minutes or until soft.
While acorn squash is cooking, heat a medium saucepan on medium heat, add 1 Tbsp olive oil and onion. Let onions soften and cook for about 3-4 minutes, add garlic and saute another minute.
Scoop out acorn squash and add to onion mixture along with 3 cups broth. With a stick blender puree until smooth. Add salt, pepper and cream and ginger (opt), stir to combine. Turn heat to low and while it continues to warm prepare the dressing mix.
In a blender combine olive oil, ginger, garlic, sherry, lemon juice, maple syrup and nutmeg. Blend for a few seconds until emulsified.
Ladle hot soup into bowls, top with a drizzle of dressing and top with pepita seeds and lavender cocktail pick for garnish.
Notes- to grind culinary lavender use a clean coffee grinder and grind to desired texture. If you have extra dressing it tastes great on salad too!
If you make this yummy soup #norwoodlavenderfarm we would love to see it! If you want to share our recipe or photos please just make sure you give photo and recipe credit.
Calming & Relaxing DIY Dog Treats
Lavender is most known for its calming properties in humans, but has also been known to works for dogs. Try these treats to reduce anxiety and stress for your pet. These treats are not only tasty to them but add a therapeutic benefit.
Calming & Relaxing Dog Treats
1/4 cup Almond butter
3/4 cup flour
3/4 cup oatmeal
1/2 cup water
1 Tbsp honey
2 Tbsp Culinary lavender bud
Preheat oven to 350℉.
In a medium sized bowl combine all ingredients until you can form a dough.
On a lightly floured surface roll out your dough to thickness desired and use cookie cutter to cut out dough.
Place your cutouts on a silipat lined baking sheet (or lightly oil sprayed pan) and bake until golden brown. For thinly rolled dough bake about 12-15 minutes for thick dog treats about 20 minutes.
Once treats are golden brown remove from oven and let cool.
Place dog treats in airtight container in the refrigerator for 3-4 days. We store our extra dog bones in the freezer and remove just what we need for a treat. This keeps your dog treats fresh in the freezer for up to 8 months.
They make great gifts for your pet loving friends.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. I like to say, "where nature meets gourmet".