For a limited time only

I thought I’d better get this recipe up quick before the key ingredient disappears from our river beds.  Who out there loves eating seasonally and resourcing their meals locally?  Who out there couldn’t care less, but likes a good tasty meal anyway?  Well, whichever of those categories you fall into, this one ticks both boxes.

March and April is all about the wild garlic.  That smell after the spring rain has fallen is so pungent and yet so fresh.  Wild garlic likes damp ground so will often be found where water is nearby (if you live in Cardiff, like me, the Taff Trail and Roath Lake are two perfect places where, at this time of year, it grows in abundance).  I was out running around the lake the other morning so scooped up a handful to add to our evening meal.  There are loads of things you can do with wild garlic, such as pesto, garlic butter (for bread), and almost any dishes in which garlic is involved.  It makes a great (free) substitute.

As an IBS sufferer garlic is something I have to be careful with but I love this meal so wanted to give it a go anyway.  And…so far, so good.  It is milder in flavour than a garlic bulb, but if eaten raw (which is possible) it still gives quite a kick!  (Aside story…a while back Daf and I took a wild garlic pesto pasta for a journey meal.  We didn’t cook the wild garlic, but just blitzed it into the pesto and stirred it through the pasta.  As far as I was concerned, that was a mistake.  I couldn’t eat it!  It was so strong and got me in the back of my throat.  I’m not mad about garlic anyway, so for some it might have been fine, but just a word of warning!)

Salmon Fillets with White Wine and Wild Garlic

Do you ever look at recipe books and think “I’m not making that, there’s far too many ingredients”?  I do that a lot.  This recipe has three ingredients.  However, this doesn’t cause it to lack in qualities.  Salmon has so much going for it.  It is one of the best sources of Omega-3, it is rich in high quality proteins, it is packed full of B-Vitamins, it is a source of potassium, antitoxins, and is one of those foods that is supposed to help you stay fuller for longer.  Garlic has antibacterial and antibiotic properties, and contains vitamins A and C, calcium, iron, and other important minerals. Interestingly, although all types of garlic have these benefits, wild garlic is thought to be as effective and more effective in some of its properties. White wine also contains antitoxins which help balance blood sugars, help your heart and help fight off colds, so all in all, this recipe is an excellent spring one to say goodbye to those winter bugs and welcome in a healthy spring!

(Serves 2) Ingredients:

2 Salmon Fillets

Small glass of white wine

Bunch of wild garlic, roughly chopped

Method:

Preheat the oven to 180°C/356°F/Gas 4

Line a baking tray with foil, enough to wrap around the salmon to make a parcel

Lay the salmon fillets on the tray and sprinkle the wild garlic on top

Tuck the foil up at the edges and pour over the wine

Scrunch the foil to make a parcel allowing room for the steam to circulate

Cook for 20-25 minutes until the fillets are light pink throughout

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Enjoy!

I wish I could add a smell-o-blog here as the smell of this cooking is pretty divine!  We often have it with potatoes, but there is no obligation to do this.

I do love spending time in the kitchen, but on a busy week, I also appreciate good food that is quick to make.  This one is so simple (and gluten and dairy free!).  Even Poppi enjoys it.  So, whilst the time is right, give it a go and let me know what you think!