How to make Lavender and Turmeric Poached Salmon

Salmon Ingredients:

• 1 filet of salmon, skin removed
• 1 T extra virgin olive oil
• 0.25 tsp turmeric powder
• 0.5 tsp lavender petals, ground
• 1 tsp fresh dill, chopped
• 0.25 tsp sea salt
• 0.125 tsp white pepper
• Juice and peel from half a lemon  

Spinach Ingredients:

• 4 oz baby spinach
• 1 clove garlic, sliced thin
• 1 tsp ghee
• Sea salt
• Cracked black pepper

Vinaigrette Ingredients:

• 2 T raw almonds, ground
• 1 T champagne vinegar
• 1 T lemon juice
• 0.5 tsp cumin, ground
• 3 T extra virgin olive oil
• Sea salt

Directions:

• Heat a water bath to 125 degrees Fahrenheit. Place salmon filet in small bowl and massage lightly with oil, turmeric, lavender, dill, salt, pepper, and lemon. Place all ingredients in plastic bag ready for vacuum seal. Seal bag to remove excess air. Place bag in water bath and cook salmon for one hour.
  
• In the meantime, make your vinaigrette and spinach.
  
• In a small bowl combine all ingredients for vinaigrette. Taste and adjust seasoning for acid and salt. Set aside.
• When salmon is nearly finished cooking, warm a sauté pan on medium heat. Add ghee and garlic. Once fragrant add spinach and season. Gently sauté just until wilted and place on a serving plate.
  
• Remove salmon from water bath and gently remove from bag and place on top of spinach. Drizzle with vinaigrette and reserve remaining vinaigrette for future use.
  
• Note: If you do not have a vacuum seal machine, you can use a freezer ready zip lock bag and gently press as much air out of the bag as possible manually.

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