1.5kg side of salmon
2 tbsp lavender buds, plus extra sprigs for garnish
3 tbsp clear honey
1 tbsp black peppercorns
2 tbsp extra virgin olive oil
Zest the orange into a mortar. Add the lavender buds and peppercorns. Grind with the pestle until roughly blended, then add to a mixing bowl with the honey and oil. Season with sea salt and squeeze in the juice of the orange.
Line a large, deep oven tray with baking paper, then place the salmon, skin-side up, onto it. Coat the skin with half of the lavender mixture. Turn the fish over and cover the top with the remaining mixture. Fold up the baking paper, lift out of the baking tray and place the salmon parcel in the fridge for 1 hr.
Preheat the oven to 200°C/gas mark 6. Return the salmon to the oven tray. Open out the paper parcel but cover the top loosely with foil. Roast for 15 mins, then remove the foil and roast for a further 15 mins, until crispy on top. Transfer to a platter and serve.
Other lavender recipes in our July/August 2016 issue: