Lavender Salmon Provencal
By cascoly
Enjoy the flavors of the Provence hill country without the travel hassles. This dish is best made in mid summer when all the ingredients can be found fresh. I use King/Chinook or Sockeye salmon, but you can substitute silver or Atlantic if those are your only choices.
- Salmon filet (about 1 1/2 lb)
- 2 tomatoes, sliced
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 3 T fresh basil, chopped
- 3 T fresh tarragon, chopped
- 1 T olive oil
- 2-3 sprigs fresh lavender
1. Mix tomatoes, capers, onions, herbs and olive oil.
2. Place salmon on a baking sheet with a sheet of aluminum foil, crim[ped up on the edges. Cover with the tomato-onion mixture. Bake for 20' at 350 deg. For the last 5 minutes, lay the lavendar springs on top
Serves 4
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