This hearty, exotic salad was inspired by the Thai Orchid Beef Salad recipe in Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher of Mali B Sweets. I made several adaptations. I didn't have any beef in my fridge, but I had a few salmon filets. So, I went with those. I lined the plates with Little Gems lettuce leaves. It almost looks like the picture...the dendrobium orchids are ridiculously photogenic.
salmon filets for as many people as you are serving
1 onion, peeled and thinly sliced
splash of olive oil
Little Gems lettuce leaves
1/2 C fresh, chopped cilantro
3 chives, chopped
6-8 dendrobium orchids
3 T Meyer lemon juice
1 T organic honey
1/2 t Thai chili paste
Saute the onions in a large, flat bottom pan that will be able to accommodate all of your salmon. Once the onions are softened, but not browned, lay your salmon filets in the pan. Cook until they are opaque half-way up from the pan. Drizzle with soy sauce and continue to cook - until the fish is firm to the touch.
To serve - lay the lettuce leaves on the plate, top with salmon, garnish with cilantro, chives, and dendrobium petals. Sprinkle with chopped chives and drizzle with dressing.