PISTACHIO, HONEY AND LAVENDER SALMON

Used sparingly, lavender adds a lovely sweet fragrance.

Preparation about 15 minutes Cooking about 20 minutes

75ML OLIVE OIL

1KG SIDE OF SALMON

4 TSP HONEY

100G SHELLED PISTACHIOS, FINELY CHOPPED ZEST OF ½ LEMON

1 TBSP CULINARY LAVENDER

3 SPRING ONIONS, FINELY CHOPPED

70G BAG WATERCRESS

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Line a baking tray with baking parchment and grease with a little of the oil.

2 Put the salmon in the centre of the tray, skin side down. Mix the remaining oil with the honey and brush half over the salmon.

3 Combine the remaining honey mixture with the pistachios, lemon zest, half the lavender and the spring onions to form a chunky paste. Spread over the fish and bake in the oven for 15-20 minutes or until just cooked and the top is golden. Serve on a bed of watercress and sprinkle with the remaining lavender.