{"id":2567,"date":"2013-06-06T08:02:57","date_gmt":"2013-06-06T15:02:57","guid":{"rendered":"http:\/\/shannon.users.sonic.net\/blog\/?p=2567"},"modified":"2013-06-06T08:02:57","modified_gmt":"2013-06-06T15:02:57","slug":"salmon-with-lavender-fennel-salt","status":"publish","type":"post","link":"http:\/\/shannon.users.sonic.net\/blog\/?p=2567","title":{"rendered":"Salmon with Lavender-Fennel Salt"},"content":{"rendered":"<p>It&#8217;s my birthday! In honor of the occasion my bff Nina has gotten me the bestest present&#8212;she&#8217;s flown across the country for a visit! I have planned out a meticulous itinerary of feasting, spa-tripping, and sitting around in loose-fitting clothes admiring our pedicured toes and talking about all the delicious food we have just eaten.<\/p>\n<p>To kick things off, last night I made a dinner of raw oysters in mignonette sauce as a first course, a main dish of salmon with lavender-fennel salt and pan-seared asparagus with shaved parmesan, and a fruit and cheese course consisting of fresh peaches, blueberries, and a wedge of <a href=\"http:\/\/www.cowgirlcreamery.com\/library-of-cheese\/st-pat\">St. Pat<\/a> cheese from Cowgirl Creamery.<\/p>\n<p>Nina said she wanted the salmon recipe so here it is!<\/p>\n<p><span class=\"frame-outer  \"><span><span><span><span><img decoding=\"async\" src=\"https:\/\/sphotos-a.xx.fbcdn.net\/hphotos-prn2\/954615_10151405512171651_984923762_n.jpg\" alt=\"salmon fillets\" \/><\/span><\/span><\/span><\/span><\/span><\/p>\n<p>You start with <strong>four wild salmon fillets<\/strong>, skin-on, about six ounces each. Preheat the oven to 300 degrees and line a baking sheet with aluminum foil.<\/p>\n<p>Check your salmon for little bones and pull them all out. Then combine <strong>a teaspoon of black peppercorns<\/strong>, <strong>a teaspoon of coarse sea salt<\/strong>, <strong>a teaspoon of fennel seeds<\/strong>, and <strong>a teaspoon of fresh lavender blossoms<\/strong>. Grind it all up using a spice grinder or a mortar and pestle. (Keep grinding until the peppercorns have all been turned into pepper.)<\/p>\n<p>Brush your salmon fillets with olive oil on both sides and lay them, flesh side up, on the baking sheet. Season them evenly with the lavender-fennel salt, pressing it firmly into the salmon. Bake for about thirty minutes or until a food thermometer inserted into the thickest part of the salmon reads 140 degrees.<\/p>\n<p>(Recipe adapted from <a href=\"http:\/\/www.amazon.com\/gp\/product\/0811844625\/ref=as_li_ss_tl?ie=UTF8&#038;camp=1789&#038;creative=390957&#038;creativeASIN=0811844625&#038;linkCode=as2&#038;tag=shannphill-20\"><em>The San Francisco Ferry Plaza Farmer&#8217;s Market Cookbook<\/em><\/a><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=shannphill-20&#038;l=as2&#038;o=1&#038;a=0811844625\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/>.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s my birthday! In honor of the occasion my bff Nina has gotten me the bestest present&#8212;she&#8217;s flown across the country for a visit! I have planned out a meticulous itinerary of feasting, spa-tripping, and sitting around in loose-fitting clothes admiring our pedicured toes and talking about all the delicious food we have just eaten. [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2567"}],"collection":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2567"}],"version-history":[{"count":4,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2567\/revisions"}],"predecessor-version":[{"id":2571,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2567\/revisions\/2571"}],"wp:attachment":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2567"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}