Grilled Salmon with Lavender Butter and Mangoes Serving Size - 8 Prepared By - Janine & Terry Recipe Rating
			1/3 C Shallots, minced 1/2 C Chardonnay or other dry white 1/2 C Fresh lemon juice 1/4 C Clam juice 1 Tbsp Dried lavender, divided 1 C Butter, cut in pieces Salt and pepper 8 - 6oz Salmon fillets 8 Fresh lavender flowers 4 Mangoes
			In saucepan, soften shallots in wine and lemon juice. Add clam juice and 1/2 Tbsp. dried lavender. Bring to boil and reduce by third. Remove from heat; slowly whisk in butter pieces. Strain through fine-mesh sieve. Add remaining 1/2 Tbsp. dried lavender and salt and pepper to taste; keep warm. Grill salmon, giving diamond-shape markings. Cut mangoes on each side of seed. Place halves skin side down and use sharp knife to separate skin from pulp. Cut each half lengthwise to create fan effect. To serve, ladle 1/2 oz. lavender butter on each of 8 plates. Place a grilled salmon fillet in middle of each plate. Garnish with mango fan; sprinkle edges of dishes with lavender flowers.