Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lavender | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 pounds of salmon filet (serves 8-10 people)
- 4T. organic honey (available at Warm Colors Apiary in Conway, MA)
- 6 T. virgin olive oil
- half-teaspoon lavender, crushed with mortar & pestle
- quarter-cup white wine
- 1 T. tamarind paste (available at Asian market; Worcestershire
- sauce may be substituted)
- 1 t. lemon juice
- =
Directions
Place all ingredients except salmon, in saucepan over moderate heat,
stirring with a wire whisk at all times until ingredients are reduced
by one-third, to create a sauce.
When sauce has cooled slightly, brush on salmon filet.
To bake salmon, preheat oven to 350. Cover salmon with sauce,
setting some aside to pour on salmon before serving.
Bake for 10 minutes or until salmon is flaky, basting occasionally.
Lavender Grilled Salmon can be served with rice or potatoes.