Recipe: Marinated Salmon and Spinach Salad with Berries and Flowers

Serves 4 to 6

Salmon and marinade:

1 pound salmon fillet

¼ cup dry white wine

2 tablespoons raspberry or white wine vinegar

2 tablespoons lime juice

2 tablespoons extra-virgin olive oil

2 teaspoons minced fresh English lavender flowers or 1 teaspoon edible dried lavender (See Kitchen Note)

¼ teaspoon salt

Freshly ground black pepper to taste

Vinaigrette:

3 tablespoons dry white wine

2 tablespoons raspberry vinegar

2 tablespoons lime juice

¼ cup extra-virgin olive oil

1 ½ teaspoons minced fresh English lavender flowers or ¾ teaspoon edible dried lavender

1 tablespoon sugar

¼ teaspoon salt

Freshly ground black pepper to taste

Salad:

2 small golden beets

2 bunches spinach

½ medium cucumber, peeled, seeded and diced

1 cup yellow tear-drop tomatoes, halved

1 avocado, peeled, pitted and diced

1 cup raspberries or halved strawberries

½ cup edible flower petals

1. Prepare the salmon and marinade: Score the salmon in several places and place in a glass pan or bowl. In a small jar, combine the wine, vinegar, lime juice, olive oil, edible lavender flowers, salt and pepper. Close jar and shake well to combine. Pour over the salmon, cover with plastic wrap and refrigerate 2 hours.

2. Remove the fish from the marinade. Cook the fish in a preheated 450-degree oven 12 minutes, or until cooked through. Baste once during the cooking time with the marinade; discard remaining marinade. Cool fish slightly, cover and refrigerate if not using right away.

3. Prepare the vinaigrette: In a medium-size jar, combine the wine, vinegar, lime juice, olive oil, edible lavender flowers, sugar, salt and pepper. Close jar and shake well to combine. Refrigerate until ready to use. (Shake vigorously before pouring over the salad.)

4. Prepare the salad: Trim the beets if necessary, then wrap in foil, place in a small baking pan and roast in a preheated 350-degree oven about 45 to 60 minutes. Test for tenderness by piercing with a small sharp knife into the center of each beet. Continue roasting if necessary. Then cool, peel and dice the beets. Refrigerate until ready to serve.

5. Stem the spinach and wash the leaves in several changes of water. Pat dry with paper towels. Wrap in paper towels and refrigerate.

6. Just before serving, tear the spinach into pieces and place in a bowl. Add the beets, cucumber, tomatoes and avocado. Toss with about three-fourths of the dressing. Divide among plates and top with pieces of salmon and berries. Drizzle remaining dressing over the top. Garnish with the edible flower petals and serve immediately.

Times Kitchen Note: Although there are several varieties of lavender, be sure to use one for cooking, such as English lavender.

Adapted from "The Lavender Garden" by Robert Kourik