Three kitchen staples that I just can’t do without are fresh herbs, lemons, and garlic.  All so versatile, fragrant, and healthy for us as well.  I use a fair amount of garlic weekly not only cooking for us, but for my clients as well–so, when I buy it I most oftentimes buy it in a jar peeled already.  My go-to for garlic when I have a lot of it is to roast it; coated in olive oil and cooked until tender and lightly browned, roasting garlic is a great way to preserve the cloves but also add a ‘punch’ of flavor to a variety of dishes.

Tossed into mashed potatoes, smeared on toasted bread with a bit of butter, or even as a unique omelette filling, I always have roasted garlic on hand. For this salmon dish, I first topped wild sockeye salmon fillets with a touch of salt and pepper, then some roasted garlic cloves, Panko breadcrumbs for crunch, and chopped rosemary and lemon zest.  Baked at a high heat for about 15 minutes, the salmon becomes tender and amazingly flavored.  This combination of kitchen staples would also be a wonderful stuffing for a chicken breast, or a filling for a roulade of pork.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: baked salmon, fish, fresh herbs, fresh rosemary, garlic, lemon zest, lemons, panko, roasted garlic, roasted garlic salmon, rosemary, salmon, sockeye salmon, wild salmon