Name: Flower-Strewn Midsummer Salmon
Yield: serves 4 to 6
Ingredients: 2–3 tablespoons dry cider; a dozen leaves of flat-leaf parsley; petals of 2 marigolds; petals of 6 cornflowers; 8–10 nasturtium flowers; pepper; salt; 1 kg/ generous 2 lb salmon fillet, with skin and bones removed; 50 g/2 oz unsalted butter, softened

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is an adaptation of a favourite recipe in which salmon is covered with nasturtiums, marigolds and other summer flowers rather than herbs. Cornflower petals and a few leaves of flat parsley give a colourful contrast to the finished dish.

Ingredients

1 kg/ generous 2 lb salmon fillet, with skin and bones removed
50 g/

Fish course
Pescatarian
Summer
Gluten-free

Method

Spread the butter all over the salmon and season it lightly. Place the flower petals and herbs all over the fish – the butter will help to anchor them.

Put the cider in a roasting bag, and then the salmon. Secure the bag tightly, place it on a roasting tray and roast for about 20 minutes in an oven pre-heated to 180°C/350°F/gas mark 4

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