Sweet and Sour Salmon

This recipe is a wonderful blend of flavors and healthful ingredients. The tart bite of the lime and the sweetness of
the cherry lavender jelly really work with the delicate taste
of salmon. It’s one of my favorite recipes to make for dinner parties. The colors are beautiful and it’s great the next day if you are lucky enough to have any leftovers! This recipe is a bit more difficult, but well worth the effort and you can make the cherry lavender jelly ahead of time

4 (4 to 6 ounce) Wild salmon filets (skin removed)  

2 Tablespoons olive oil (or 1 Tablespoon olive oil and
1 Tablespoon butter)  

2 Teaspoon sea salt and freshly ground pepper  

½ Teaspoon Herbs de Provence  

A pinch of cayenne pepper  

1 Cup cherry lavender jelly sauce *(recipe follows)  

2 Tablespoons Bragg Liquid Aminos  

4 Tablespoons fresh lime juice  

1 Teaspoon lime zest  

¾ Cup Champagne or white wine (optional, you can use ¾ cup water with a little lemon juice)  

¼ Cup spring onions (thinly sliced on the diagonal)  

1 Cup purple cabbage (thinly sliced/shredded)  

3 Tablespoon fresh mint (Finely chopped)  

Fresh cherries (if in season) and mint (for garnish)  

Cherry Lavender Jelly Sauce

Prepare the cherry lavender jelly before you start the salmon recipe. You can make it
a few days ahead and it will keep up to a week in the refrigerator. You will only need
1 cup of the cherry lavender jelly for the salmon recipe so keep the rest on hand to use
on pancakes and other desserts or your favorite toasted breads. I also like to use it on chicken, pork, and tofu either as a marinade or as a side relish. Just add a few green onions, a little fresh mint or cilantro, salt and pepper and some fresh lemon or lime
juice to give it a great tangy flavor.

2 Cups fresh or frozen cherries (pitted and cut in half)  

1/8 Cup spring water  

¾ Cup lavender jelly or apple jelly  

2 Tablespoons honey or agave  

A pinch of salt

In a medium non aluminum sauce pan bring all the ingredients to a boil for 5 minutes. Reduce the heat to medium and continue cooking for about 10 minutes stirring occasionally until the cherries are tender and release some of their color and juice. Remove from heat and cool before refrigerating. You can use the sauce before
cooling for the salmon recipe.

For the salmon: Mix the salt, pepper, Herbs de Provence and cayenne pepper in a small bowl. Lay the salmon filets on a plate and sprinkle both sides with the spice mixture.

In a small mixing bowl mix 1 cup lavender cherry jelly, Braggs Liquid Aminos,
lime juice and lime zest together and set aside. Measure your Champagne and
set aside. Have your green onions, cabbage and mint leaves cut and set aside
to add to the salmon. Prepare your garnishes (mint leaves and whole cherries)
to add when serving.

Heat a large non stick frying pan on medium high heat and add the olive oil or butter
and olive oil. Test the pan to see if it is hot enough by dropping in just a tiny piece of the salmon trimmed off one corner in the pan. It should sizzle! Gently lay all the salmon filets in the pan and cook for 2 minutes on one side. Gently turn the salmon over and continue cooking for 2 more minutes. Reduce the heat to medium and spoon the lavender cherry jelly mixture over each piece of salmon. Sprinkle each piece with the green onions, cabbage and mint. Pour the Champagne into the pan and cover with a lid for 1 to 2 minutes. (Cooking time depends on the thickness of the salmon filets. Be careful not
to overcook)

Remove from heat and garnish with fresh mint and whole cherries. Serve with sautéed greens and quinoa pilaf.