Ingredients:

• 4 Salmon Fillets (4-6 OZ Each), Skin Removed
• Salt and Pepper
• 2 tbls Canola Oil
• 4 C Baby Arugula
• 1/2 Pint Fresh Raspberries (Or Blackberries or Blueberries)

Lavender Honey Ingredients:

• 1/4 C Honey
• 1 tsp Lavender (Fresh or Dried)

Vinaigrette Ingredients:

• 2 tbls Balasmic Vinegar
• 1/2 tsp Dijon Mustard
• 1/2 tsp Garlic, Minced
• 1/3 C Olive Oil
• 1 Shallot, Minced
• 1 tsp Fresh thyme, Minced
• Salt and Pepper to taste

Focaccia Croutons Ingredients

• 1 C Focaccia, cut in 1/2 cubs
• 1 tsp Fresh Parsley, chopped
• 1/4 tsp Fresh Garlic, Minced
• 2 tbls Olive Oil
• 1/2 tsp Shallot, Minced
• 1/4 tsp Salt

Directions:

1. To prepare Lavender Honey: In a small saucepan over low heat, add honey and lavender and simmer 15 minutes. Strain and reserve.
2. To prepare Vinaigrette: In a small bowl, combine vinegar, garlic, shallot, thyme and Dijon mustard. Slowly whisk in olive oil and season with salt and pepper to taste. Set aside.
3. To prepare Croutons: Preheat oven to 350F. In a medium bowl, combine all crouton ingredients and toss until well coated. Spread bread mixture on a baking sheet and bake 10 minutes. Remove from oven and let air dry 30 minutes.
4. To prepare Salmon: Season salmon with salt and pepper. Brush both sides with lavender honey. Heat oil in fry pan over medium-high heat. Sear salmon on both sides for 3 minutes or until honey caramelizes. Set aside.
5. To serve: Mix arugula in salad bowl and toss with vinaigrette. Place a mound in middle of plate. Place salmon on top of arugula and garnish with fresh raspberries and croutons. Serve immediately. Serves 4.

Wine Suggestion: Washington Pinot Noir