Directions:

PAT THE SALMON WITH PAPER TOWELS TO DRY OFF MOISTURE

APPLY SOME GOOD OLIVE OIL ON THE FISH

MIX IN A BOWL: BROWN SUGAR, PAPRIKA (SMOKED), PEPPER, SMOKED SALT WITH LAVENDER BUDS, CAYENNE, GARLIC POWDER, ONION POWDER AND LAVENDER HONEY, WHOLE GRAIN MUSTARD, GREY POUPON MUSTARD AND APRICOT PRESERVE AND APPLE CIDER VINEGAR

SPREAD GENEROUSLY OVER THE FLESH SIDE OF THE SALMON, SKIN SIDE DOWN (USE A BAKING SHEET WITH PARCHMENT PAPER)

I PUT THE FISH INTO A PREHEATED OVEN AT 425 DEGREES FOR ABOUT 30 TO 40 MINUTES, UNCOVERED.

WHEN YOU TAKE THE FISH OUT, IT’S READY TO EAT OR COVER IT WITH FOIL.

I USE SMALL POTATOES OR CUT LARGER POTATOES INTO QUARTER SIZE, I TOSS THE POTATOES IN A BOWL WITH SMOKED SALT WITH LAVENDER BUDS, PEPPER, AND OLIVE OIL

PLACE THE POTATOES AROUND THE FISH AND COOK WITH THEM, USE A FORK TO CHECK FOR DONENESS. I LIKE OURS TO BE CRUNCHY, SO A SMALLER SIZE IS BETTER

CONTACT LAVENDER BEE FARM