Recipe by Chef Jonathan Bardzik
Earthy calendula syrup combines with floral rice vinegar giving sweet and sour flavor to salmon served over fresh-tasting greens.
5 tbs Lavender and Calendula syrup, divided
3 tbs rice vinegar (unseasoned)
1 tsp salt
¼ tsp white or black pepper
1 lb salmon filet
2-3 cups Farmer’s Choice blend
1) Marinate fish: Whisk together 3 tbs calendula syrup with rice vinegar, salt and pepper. Reserve 2 tbs marinade separately. Place fish in a freezer bag and pour in marinade. Turn bag to coat. Marinate fish in refrigerator for 10 minutes and up to 30 minutes.
2) Cook fish: Preheat broiler, set rack 6-8” from broiler element. Remove fish from freezer bag and place, skin-side down, in a 10” skillet. Set pan under broiler and cook for 8-10 minutes until just cooked through. While cooking, brush every few minutes with remaining 2 tbs calendula syrup.
3) To serve: Toss micro salad blend with reserved 2 tbs of marinade. Serve salmon over salad.