This is an adapted recipe for a garlic and rosemary baked salmon served with mash, the original idea was found here, but as you can see, I didn't follow that recipe much at all.
My recipes tend to be rather vague with a good amount of 'until it looks right' steps.
- 2 Good sized potatoes, good mashing ones like Désirée or similar.
- 2 sprigs of fresh rosemary.
- Milk (some).
- Butter (some).
- Olive oil (some).
- Salt and Pepper (some).
- Lemon juice (about 1 average sized lemons worth)
- Salmon fillets (better with the skin off).
- 6-7 cloves of garlic.
- Whatever veggies to choose to serve it with.
To make the mash.
There are many good recipes for mash, so this section could just say, make some mash, and add the chopped rosemary, but for completeness...
Take 2 good sized potatoes, we prefer desiree Désirée, peel, chop, and boil until soft. Add 1 sprigs worth of chopped rosemary, milk, and butter, salt, and pepper. Then mash until mashed.
To make the marinade.
Take 6-7 peeled garlic cloves and mash/crush with a garlic press. If you don't have a garlic press then crush and finely chop instead.
Fry in oil and butter until they start to brown. You want a good amount of oil and butter, enough to coat both pieces of fish when the marinade is done.
Chop 1 sprig of rosemary and add to garlic.
Set aside and allow to cool
Add lemon juice and mix.
Prepare the fish.
Take the fish and coat on both sides with the marinade.
Wrap in foil, pouring any remaining marinade over the top before sealing.
Bake for 15-20 mins in medium oven, our oven loses a lot of heat, so your milage may vary.
Plate up the mash and lay the fish on top. Drizzle any remaining juices from the fish on top.
I served with steamed carrots and honey glazed peas, although this time we didn't have any peas, so they were actually honey glazed peas, corn, and carrots.