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
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
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
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
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!
Mmmm garlic and salmon! I can get behind this recipe! Thanks for sharing!
This looks SO GOOD! I'm all about the garlic, but my husband would prefer something milder like this. And simple is always a plus, too!
Shann Eva's Blog says
Yum! This sounds and looks delicious. I love that it only has three ingredients, as I'm not so great in the kitchen.
Jenni Sexton says
Just my kind of cooking,thank you for sharing ....that’s my Friday supper sorted!