Products featuring lavender and other florals flavors have increased in popularity by 132% since 2015 (source: Innova Market Insights). Rose, Lavender, Hibiscus and Elderflower continue to be the leading choices and expected to continue to gain traction and visibility in 2019. Their natural appeal and their exotic notes make them a winner for new product launches in any application, from biscuits to yogurt, drinks or snacks (source: www.itstaste.com/news/flavour-trends-2018-19).
We will continue to develop more lavender recipes using our culinary lavender in the new year. Don't forget to check out our lavender products we have Lavender Hot Chocolate Mix, Lavender Lemonade Mix, Lavender Simple Syrup, Lavender Shortbread Cookie Mix, Lavender Scone Mix as well as Lavender Cocktail Picks . Here is to cooking with lavender this year, cheers!
I like easy and simple cooking. Here is something that can be put together quickly, tastes great and can be served for the family or special company. That's what I like, no fuss cooking that tastes and looks great!
I love how pretty the crumbs look with the lavender and crumbs all mixed and ready to put on the fish.
Top the fish with crumb mixture and bake. Easy. Simple. Quick.
Hazelnut Crusted Fish with Lavender
2 tsp. dried culinary lavender
2 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 cup bread crumbs
1/4 cup hazelnuts, ground or nut of choice
1 lb. skinless salmon
Combine bread crumbs, hazelnuts, dried culinary lavender, garlic powder, salt, and
pepper. Stir in 1 tsp. oil and set aside. Dip salmon into crumb mixture to coat. Lay the
salmon on top of a parchment lined baking sheet. Press some more crumbs on top and
spray with a little cooking spray. Bake in 425º F oven for about
10-13 minutes, depending on thickness. Serve with lemon slices.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood 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.