4 6-8 ounce salmon filets (skinned)
1 tablespoon sea salt
1/2 tablespoon cracked black pepper
1 tablespoon dried lavender (found in spice aisle)
1 tablespoon unsalted butter
1 cup white wine
1/2 orange juiced
1/2 cup shredded coconut (lightly toasted)
1 cup Golden Blossom Honey
4 tablespoons unsalted butter
4 tablespoons coconut milk
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Preheat oven to 325 degrees. Use 1/2 tablespoon unsalted butter to grease baking pan (pyrex dish or metal pan with 1/2″ lip). Season salmon filets with sea salt. Sprinkle with lavender. Cut parchment paper to fit bottom of pan. Use other 1/2 tablespoon of unsalted butter to grease one side of parchment paper. Place buttered side of parchment paper face up in pan and place salmon filets on top, belly side up. Pour wine and orange juice into pan. Place salmon in oven and cook for 15-18 minutes. On stove top, combine honey, butter and coconut milk in small saucepan. Simmer while whisking until it become a nice medium-bodied glaze. Remove salmon from oven and place on platter. Glaze the top of each filet with the sauce.