Fleur de Provence: A Celebration of French Elegance on a Plate

A sophisticated French-inspired entrée combining delicate salmon, seasonal fruit, and elegant floral garnishes.

Serves

4

Ingredients

For the Salmon

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp lemon zest

For the Berry Reduction

• 1 cup blackberries
• ½ cup red wine
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp butter

For the Salad

• 4 cups arugula and baby spinach
• 4 fresh figs, quartered
• ½ cup blackberries
• 1 cup melon balls (cantaloupe and honeydew)
• 1 tbsp olive oil
• 1 tsp lemon juice

Garnish

• Edible flowers (pansies, violas, or nasturtiums)
• Thin slices of kumquats
• Rose petals (food grade)

Instructions

1. Make the Berry Reduction

1. Combine blackberries, red wine, honey, and balsamic vinegar in a saucepan.
2. Simmer over medium heat for 10 to 15 minutes until reduced by half.
3. Strain if desired for a smooth sauce.
4. Whisk in butter and keep warm.

2. Cook the Salmon

1. Pat salmon dry and season with salt, pepper, and lemon zest.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear salmon skin-side down for 4 to 5 minutes.
4. Flip and cook another 3 to 4 minutes until flaky and golden.

3. Prepare the Salad

1. Toss greens with olive oil and lemon juice.
2. Gently fold in figs, blackberries, and melon balls.

4. Plate

1. Spoon berry reduction onto each plate.
2. Place salmon over the sauce.
3. Add the salad beside the salmon.
4. Garnish with edible flowers, kumquat slices, and rose petals.

Wine Pairing

• Sauvignon Blanc
• Rosé de Provence
• Sparkling French Crémant

Fun Fact About France 🇫🇷

France is often considered the birthplace of haute cuisine, the art of refined cooking and elegant food presentation. In fact, French gastronomy is so culturally significant that it was added to UNESCO’s Intangible Cultural Heritage List, recognizing the country’s influence on fine dining traditions around the world.