8 Lovely Lavender Recipes: Lavender-Laced Grilled Salmon

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<em>Makes 4 servings</em>
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Cut an extra bunch of flowering lavender and put the stalks in a glass of water for 45 minutes to 2 hours. The soaked herbs can be strewn on the coals of the grill as the salmon cooks and the resulting smoke lends a faint camphor and pine flavor to the cooking salmon.</p>
<p>• 2 to 4 large cloves garlic, minced<br />
• 2 teaspoons fresh lavender buds<br />
• 1/4 cup tamari or soy sauce<br />
• 3 tablespoons honey<br />
• 3 tablespoons lemon juice<br />
• 1/3 cup olive oil<br />
• 2 tablespoons toasted sesame oil<br />
• 4 fresh salmon fillets</p>
<p>1. In a large bowl, mash the garlic and lavender buds together. Stir in the tamari, honey, lemon juice, and oils, whisking to blend together.</p>
<p>2. Add the salmon fillets to the bowl, cover, and marinate for 30 minutes or longer.</p>
<p>3. At serving time, fire a barbecue grill and place salmon fillets–skin side down–on the grill. Cook for 8 to 12 minutes, basting frequently with the marinade, then turn fillets once and cook another minute or more until the flesh is opaque and flakes easily with a fork.</p>
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