Salmon with Toasted Lavender Almond Sauce

Ingredients

• 0.5 ounce Butter
• 8 ounces Shallots, sliced
• 4 ounces Leeks, white only, sliced
• 2 cups Dry vermouth
• 4 cups Heavy cream
• 2 tsp. Lavender, dried
• 8 ounces Blanched sliced almonds, toasted
• As needed Salt and white pepper
• As needed Lemon juice

Preparation

1. To make Toasted Almond-Lavender Sauce: In a saucepan, melt butter over low heat. Add shallots and leeks; cook, covered, until soft but not brown.
2. Add vermouth; simmer until reduced to 1 cup. Add cream; bring to a simmer. Add lavender; cover and remove from heat. Let steep for 5 minutes.
3. In a blender, blend cream mixture and almonds until smooth; strain through fine strainer. Season with salt, pepper and lemon juice.
4. For each serving, to order: Season 1 salmon fillet with salt and pepper.
5. In a sauté pan over high heat, heat 2 teaspoons of oil; place salmon in a pan with skinned side up. When salmon is golden brown, turn over and place pan in 400°F oven.
6. Bake for 5-8 minutes, depending on thickness of salmon, or until just cooked through.
7. Place salmon on a serving plate; spoon 1/4 cup of Toasted Almond-Lavender Sauce over and around the salmon. Garnish with 1 lavender sprig.

Notes

The toasted almonds provide a creamy, nutty base that’s enhanced by the subtle perfume of lavender and the brightness of lemon. Beyond flavor, almonds deliver heart-healthy fats, vitamin E.