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Honey Lavender Glazed Salmon with Dijon Peppercorn Sauce
Restaurant: Christopher's New Global Cuisine
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 Aris' Pairing For This Dish: 2005 Heron - Chardonnay |
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Ingredients
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2 8oz portions salmon
1/2 cup honey
1 tablespoon lavender
1 tablespoon oil
salt and pepper
Dijon Peppercorn Sauce
2 tablespoons oil
1 tablespoon minced shallots
2 tablespoons flour
1/2 cup white wine
1 cup heavy cream
1/4 cup whole grain mustard
freshly ground pepper to taste
salt to taste
Green Beans
1 cup blanched french green beans
1 garlic clove, sliced
salt and pepper to taste
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Preparation
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Season salmon with salt and pepper. Heat oil in sauté pan and place salmon meat side down to sear. Sear for 2 minutes and flip. Transfer to a 500 degree oven and cook for 7-10 minutes. Mix honey and lavender together. Ladle honey lavender mixture over salmon and let rest for a couple of minutes.
Dijon Peppercorn Sauce
In a small sauce pan, heat oil. Add shallots and sauté. Add in flour and make a roux by whisking. Add white wine and mix. Add heavy cream and mix thoroughly. Reduce heat to simmer, add mustard, pepper and salt and let simmer for 5 minutes while occasionally stirring.
Green Beans
In same sauté pan as salmon, add green beans and sauté with salt and pepper and sliced garlic.
Ladle sauce over plate. Place salmon over sauce and garnish with baby french green beans. |
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