Lavender arrived in North America with the earliest European settlers and made its way into First Peoples’ healing practices. The delicate purple blossoms of lavender are considered a symbol of cleanliness and purity. First Peoples used its essence to calm the mind.
Preheat grill to medium-high. Clean thoroughly with wire brush and grease with oil. Combine blueberries, champagne vinegar, sugar, dried lavender and salt in small saucepan. Bring to a low simmer and cook until mixture is reduced by about half and coats back of spoon. Use wooden spoon to press sauce through fine-mesh sieve. While sauce is reducing, cook fish. Season fillets with salt and pepper. Place on grill skin side up. Cook until thinnest edge becomes opaque, 3 to 5 minutes, depending on thickness. Slip long spatula under fillet from side, lifting entire fillet at once, to flip. If fillet sticks, leave it for another 30 seconds before trying again. Cook on second side only to brown outside, about 2 minutes more. To serve, place fillets on a plate and spoon sauce around fillets and over top. Garnish with fresh blueberries and sprig of lavender. Serves 4.
Cooking oil 1 tbsp. 15 mL Fresh blueberries, 1 cup 250 mL Champagne vinegar 1 cup 250 mL Granulated sugar 3/4 cup 175 mL Dried lavender 1/2 tsp. 2 mL Salt 1/4 tsp 1 mL Salmon fillets (6 oz, 170 g, each) 4 4 Salt, to taste Pepper, to taste Fresh blueberries, for garnish Lavender sprigs, for garnish