Keyword: wild herb-garlic salmon w/ veggies

The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.

This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.

As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.

This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.

Print Recipe

Wild Herb-Garlic Salmon w/ Veggies

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

Asia

Keyword

wild herb-garlic salmon w/ veggies

Servings

MetricUS Imperial

Ingredients

Herb-Garlic Savory Sauce

• 1/2 cup water
• 1/2 cup brown sugar, packed
• 1/8 tsp salt or to taste
• 1 1/2 tsp Italian seasoning
• 1 clove garlic, minced

Salmon/Veggies

• 150 gm (about 8 tiny potatoes) yellow flesh potatoes
• 1 tsp vegetable oil
• 1/2 onion, sliced
• 1/2 tsp salt
• 1/2 tsp pepper
• 150 gm mushrooms, sliced
• 150 gm frozen broccoli
• 340 gm wild salmon fillets
• 60-80 gm aged white cheddar cheese OR Gruyere

Course Main Dish Cuisine Asia Keyword wild herb-garlic salmon w/ veggies Servings MetricUS Imperial Ingredients Herb-Garlic Savory Sauce 1/2 cup water 1/2 cup brown sugar, packed 1/8 tsp salt or to taste 1 1/2 tsp Italian seasoning 1 clove garlic, minced Salmon/Veggies 150 gm (about 8 tiny potatoes) yellow flesh potatoes 1 tsp vegetable oil 1/2 onion, sliced 1/2 tsp salt 1/2 tsp pepper 150 gm mushrooms, sliced 150 gm frozen broccoli 340 gm wild salmon fillets 60-80 gm aged white cheddar cheese OR Gruyere

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Sauce

1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.

Salmon/Veggies

1. Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
2. Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
3. Preheat oven to 400 F.
4. In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
5. Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
6. Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.