Seared Salmon with Strawberry Basil Relish

Seared Salmon with Strawberry Basil Relish
Brushed with lavender honey and topped with a tangy, savory mix of strawberries, basil and black pepper.
  • 6 salmon fillets (4 ounces each)
  • 1 tablespoon butter, melted, or 1 TBS olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1-1/4 cups finely chopped fresh strawberries
  • 1 tablespoon minced fresh basil
  • 1 tablespoon lavender honey*
  • Dash freshly ground pepper
  • 1 cup honey
  • 2 tablespoons dried culinary lavender
  1. In a small bowl, toss strawberries with basil and pepper. Set aside.
  2. Whisk together metled butter and lavender honey, then brush fillets with the mix; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
  3. Top salmon with relish.
  5. Pour honey into a medium, heavy saucepan and place over medium heat. Be sure to use a large enough pot because the honey can easily boil over.
  6. Add in the dried culinary lavender and let the honey come to a boil.
  7. Let the honey boil for about 5 minutes to let the lavender infuse, then remove from heat.
  8. Pour the honey through a mesh sieve into a heat-proof container.
  9. Allow the honey to cool, uncovered, until room temperature, at least 1 hour.
  10. Enjoy!


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