Grilled salmon with lemon-dill sauce and homemade lavender ice cream - photo 1
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Grilled salmon with lemon-dill sauce and homemade lavender ice cream

Main Dishes Desserts Fish dishes 90 min Medium 17 wyświetleń ~65.49 PLN - (0)
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Description

This is a complete, refined meal that celebrates the last days of summer. The main dish is a juicy, perfectly grilled salmon fillet, whose rich flavor is beautifully complemented by a refreshing, creamy sauce made with yogurt, fresh dill, and lemon zest. It is served with crunchy green asparagus and a light quinoa salad that adds a healthy character and interesting texture to the dish. However, the true star and sweet finale of the dinner are the homemade lavender ice creams. Their preparation is surprisingly simple, and the final result is spectacular. The velvety, creamy texture and subtle, floral aroma of lavender, balanced by the sweetness of honey, create a dessert that is unforgettable, elegant, and incredibly original. This dish is the perfect choice for a romantic dinner for two or a special occasion when we want to impress our guests with something exceptional.

Ingredients (14)

Servings:
2
  • Fresh salmon fillet 2.4 szt.
  • Green asparagus 250 g
  • Komosa ryżowa (quinoa) 100 g
  • 36% cream (for ice cream) 400 ml
  • Sweetened condensed milk 200 ml
  • Liquid honey 42 g
  • Natural Greek yogurt (for the sauce) 150 g
  • Fresh dill 0.5 pęczek
  • Lemon 1.3 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Dried culinary lavender 0.4 łyżek
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~65.49 PLN (32.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Lavender ice cream (to prepare in advance)

1

Start by preparing the ice cream base. Pour 100 ml of 36% cream into a small saucepan and add dried lavender. Heat over low heat for about 5-7 minutes, until the cream is hot and starts to steam. Do not bring to a boil! The goal is for the cream to absorb the lavender aroma. Remove from heat, cover, and let sit for 30 minutes to allow the flavors to meld.

Ingredients: 36% cream (for ice cream), Dried culinary lavender
Use a heavy-bottomed saucepan to prevent the cream from burning. If you're short on time, you can skip the 30-minute waiting period, but the lavender flavor will be less intense. Remember to use only culinary lavender!
2

After 30 minutes, strain the lavender cream through a very fine sieve or cheesecloth into a clean bowl. Squeeze the flowers thoroughly with a spoon to extract as much aroma as possible. Discard the used lavender flowers. Set the flavored cream aside to cool completely, then refrigerate for at least 1 hour - it must be cold.

Straining is key - no one likes to eat hard flowers in creamy ice creams. Make sure the sieve is really fine to get rid of all the particles.
3

In a large, chilled bowl, place the remaining 300 ml of cold 36% cream. Use a hand mixer or a stand mixer and whip the cream on high speed. Start at a lower speed and gradually increase it. Whip until the cream becomes thick and forms stiff 'peaks' (when you remove the beaters, the tips will stand up). This will take about 3-4 minutes.

Ingredients: 36% cream (for ice cream)
The key to success is very cold cream and a cold bowl. You can place the bowl and the mixer attachments in the freezer for 15 minutes before whipping. Be careful not to 'overwhip' the cream (it will turn into butter) - stop whipping as soon as it reaches a stiff consistency.
4

Add the condensed milk, liquid honey, and chilled, strained lavender cream to the whipped cream. Now, using a spatula or large spoon, very gently mix everything together. Make slow, circular motions from the bottom to the top to retain as much air in the mixture as possible. Mix only until the ingredients are combined into a uniform, pale purple mass.

Ingredients: Sweetened condensed milk, Liquid honey
Do not use the mixer anymore! Overmixing will destroy the fluffy texture of the whipped cream, and the ice cream will be hard and dense. This technique is called 'folding'.
5

Pour the prepared ice mixture into a sealed container (e.g., a metal loaf pan or a plastic box). Smooth the surface with a spatula. Cover tightly with plastic wrap, pressing it directly against the surface of the mixture (this will prevent ice crystals from forming), and then close the container with a lid. Place in the freezer for at least 6 hours, preferably overnight.

Ingredients: Almond flakes
Flat metal containers are best, as they conduct cold more quickly. If you want, you can sprinkle optional almond flakes on top now.

Quinoa Salad

6

Rinse the quinoa in a fine sieve under cold running water for about a minute, rubbing the grains with your hands. This will remove the bitterness. In a small pot, bring 200 ml of water to a boil with a large pinch of salt. Add the rinsed quinoa, reduce the heat to the minimum, cover, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes. Then uncover and fluff the quinoa with a fork.

Ingredients: Komosa ryżowa (quinoa), Sea salt
Rinsing quinoa is very important for the flavor. The ratio of quinoa to water is usually 1:2. After cooking, the grains should be soft but still slightly chewy, with visible 'tails'.

Grilled salmon and asparagus

7

Prepare the asparagus. Cut or snap off the woody ends (they will break at the right spot when you bend the stalk). Wash and dry them. Pat the salmon fillets dry with a paper towel. Drizzle the fish and asparagus with half of the olive oil (about 1.5 tablespoons), and season with salt and freshly ground pepper. Gently rub the spices into the surface of the fish and vegetables.

Ingredients: Fresh salmon fillet, Green asparagus, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Finding fillets and vegetables is the key to achieving a crispy skin and nice grill marks. Do not marinate the fish in lemon juice before frying, as the acid will start to 'cook' the protein and the fish will be dry.
8

Preheat a grill pan (or a regular one with a thick bottom) over medium-high heat. It needs to be really hot. Place the salmon fillets skin-side down. Cook without moving for 4-5 minutes. The skin should become golden and crispy. Meanwhile, place the asparagus next to the fish. Grill them, turning every 2 minutes, until they are slightly charred and tender but still crisp (about 6-8 minutes).

Ingredients: Fresh salmon fillet, Green asparagus
Do not touch the salmon for the first few minutes! This will allow the skin to brown and not stick to the pan. If you don't have a grill pan, use a regular non-stick one.
9

After 4-5 minutes, gently flip the salmon to the other side using a wide spatula. Fry for another 2-4 minutes, depending on the thickness of the fillet. The finished salmon should easily flake apart under the pressure of a fork, but remain slightly pink and juicy in the center. Remove the fish and asparagus from the pan and set aside on a plate.

The frying time depends on the desired level of doneness. To avoid drying out, it's better to take the fish off the pan a moment early - it will continue to cook from its own heat.

Lemon-Dill Sauce

10

In a small bowl, prepare the sauce. Place Greek yogurt in it. Finely chop the dill. Wash the lemon thoroughly and pour boiling water over it. Grate the zest from the lemon using a fine grater (only the yellow part, the white part is bitter) and squeeze the juice from half of the fruit. Add the chopped dill, grated zest, and 1 tablespoon of lemon juice to the yogurt. Season with a pinch of salt and pepper. Mix well.

Ingredients: Natural Greek yogurt (for the sauce), Fresh dill, Lemon, Sea salt, Pieprz czarny świeżo mielony
The sauce can be prepared in advance and stored in the refrigerator. It will be thicker and the flavors will meld better. You can adjust the amount of lemon juice to your own taste.

Serving

11

On two plates, arrange portions of cooked quinoa, creating a sort of 'pillow'. Place the grilled salmon fillet on top of the quinoa. Next to it, elegantly arrange a few asparagus spears. Drizzle the fish generously with the prepared lemon-dill sauce. You can also drizzle the remaining olive oil over the dish and garnish with a sprig of fresh dill.

Serve the dish immediately after preparation, while the salmon and asparagus are still warm. Plates can be warmed slightly beforehand to prevent the dish from cooling too quickly.
12

After the main course, take the ice cream out of the freezer about 5-10 minutes before serving to let it soften slightly. Use an ice cream scoop dipped in hot water to form perfect scoops. Place 2 scoops into chilled bowls or dishes. Serve immediately, optionally drizzling with a bit of honey and sprinkling with toasted almond flakes for added texture.

Ingredients: Liquid honey, Almond flakes
Chilling the bowls in the freezer for 15 minutes before serving will make the ice cream melt more slowly. A hot spoon is the secret to smooth, professionally-looking scoops.

Fun Fact

💡

Lavender has been used in the kitchen since ancient Roman times, where it was valued for its antiseptic properties and added to dishes and wine. In French cuisine, it is an ingredient in the famous herbes de Provence blend. Its floral, slightly citrus flavor perfectly complements desserts, giving them elegance and a surprising aroma.

Best for

Romantyczna kolacja Letnie przyjęcie w ogrodzie Elegancki obiad Uczczenie specjalnej okazji

Tips

🍽️ Serving

Serve the main dish on large, flat plates so that all elements are clearly visible. You can add a wedge of lemon to squeeze over the fish just before eating. Serve the ice cream in glass bowls to highlight its color. A sprig of fresh lavender or mint will make a beautiful decoration.

🥡 Storage

Store leftover salmon and salad in separate, airtight containers in the refrigerator for up to 2 days. Salmon can be eaten cold the next day, for example, in a salad. Ice cream can be stored in the freezer in a tightly sealed container for up to 2 weeks. Remember to always cover the surface with plastic wrap.

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