Cooking with Lavender from Local Growers Part II

By KRISTEN LEE-CHARLSON


If cooking with lavender seems like a stretch, try creating your own Herbes de Provence seasoning mix – it works well for many things, from soups to fish and steaks.

Herbes de Provence

Yield 3/4 cup

3 Tbsp each dried lavender flowers, marjoram, thyme and savory
1 tsp each dried rosemary and basil
1/2 tsp dried sage

Mix together and put in a tightly-sealed jar to store.

The following recipes adapted from The Herb Companion.

Grilled Herbes de Provence Salmon Fillet on Baguette

6 four-ounce boneless salmon fillets (1 1/2 pounds) – local company Taste of Alaska is at the Clark Fork River Market
3 Tbsp good-quality organic olive oil
3 Tbsp fresh lemon juice
2 1/2 tsp herbes de Provence
1/2 tsp sea salt
1/4 teaspoon white pepper
Good quality organic olive oil to brush pan
1 local Le Petite Outtre baguette

Greens – Arugula, lettuce etc.
Tomato – optional

Place the salmon fillets in a single layer in a dish. Combine the oil, lemon juice, herbs, salt, and pepper. Rub the salmon with this marinade. Cover and refrigerate for at least 30 minutes, or as long as overnight, turning once.

Heat a barbecue, indoor griddle, or large frying pan until very hot, and brush with oil. Cook the salmon for 4 minutes, then turn and cook 3 to 4 minutes longer, just until opaque throughout. Cut baguette in half length-wise. Arrange greens on baguette bottom half, lay salmon on top of greens and spread the top half with Herbes de Provence Lemon-Chive Mayonnaise.

Herbes de Provence: Lemon-Chive Mayonnaise

1/2 cup mayonnaise (homemade is best,  it is not difficult – recipe and tutorial here.
2 Tbsp chopped fresh chives
1 tsp herbes de Provence
2 tsp fresh squeezed lemon juice
sea salt to taste

Combine all ingredients.

Miss PART I of this blog series on Lavender?  Check it out here.  Like this blog post by the Heirloom Foodie?  Chances are you’ll also like her post about Local Grass-Finished Beef and Growing Good Eats in the Garden City.  Please leave comments/questions in the Facebook comment section below–and help us spread the lavender love by clicking the +1 button.

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Kristen has been the publisher of edibleMISSOULA magazine for the past 4 years, a publication celebrating the bounty of local seasonal foods and farming. She is an accomplished chef, caterer and home-cook. As a mother, she is dedicated to educating and empowering others about traditional food preparation and the joy and economy of eating local. She sits on the board of the Community Food & Agriculture Coalition of Missoula County (CFAC) and serves on the Montana Food Systems Council; as well as being a strong advocate for more localized and sustainable food system. She is working on a new venture – the Heirloom Projectexploring traditional foods, farming & modernhomemaking.