Lavender Tarragon Salmon Dijon

Having experienced this dish in a wonderful restaurant in DC recently, I was so inspired to re-engineer it at home. Fantastic as long as you dry your potatoes!

1.5 lb center cut salmon fillet, cut into four portions

2 Tbsp your best Dijon mustard
1 Tbsp fresh lavender leaves
1 Tbsp fresh tarragon leaves
2 large cloves garlic

1 medium potato

Preheat oven to 425F.

Mince the lavender leaves, tarragon leaves and garlic. Mix together the minced herbs with the mustard in a small bowl.

Lay the salmon portions, skin-side-down on an oiled baking sheet.

Paint the Dijon herb paste evenly on top of each salmon portion.

Peel and grate the potato and lay on several sheets of paper towels, or a clean cloth kitchen towel. Wrap the potatoes and wring out any water they might release. Toss grated potatoes with a dash of olive oil in a bowl. Then evenly distribute potatoes on top of each salmon portion. Season with salt and pepper to taste.

Bake in oven for about 20 minutes, until the salmon is just cooked through and the potatoes brown up nicely.

Serve with lemon wedges and your favorite sides. Serves 4.

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