Coho Salmon, Roasted Garlic & Basil Mash, Cherry Tomato Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Peel all the cloves from whole heads of garlic and cover them with another bowl, then shake to peel them perfectly.

Fill a small pot with flavorless oil and add the garlic cloves, cooking on medium heat for about 15 minutes until golden and soft.

Strain the garlic oil to remove any skins and set aside.

Boil water in a pot, add salt, and add diced Yukon Gold potatoes, cooking until tender.

Heat a mixture of half and half and butter in a separate pot until hot but not simmering, adding a bit of salt.

Mix the hot half and half and butter into the mashed potatoes along with the roasted garlic, mashing lightly and then whipping to a loose consistency.

Cover the mashed potatoes on low heat to keep warm.

Prepare a cherry tomato salad by quartering cherry tomatoes and mixing them with diced red onion, olive oil, balsamic vinegar, and chopped fennel tops, adding salt to taste.

Heat a pan on medium to high heat and season the Coho salmon fillets with salt and oil before placing them skin side down in the pan.

Cook the salmon gently, flipping it carefully to avoid sticking, and season with flaky salt and black pepper.

Chop fresh basil and mix it into the mashed potatoes before plating.

Plate the mashed potatoes, add dollops of the cherry tomato salad, and place the cooked salmon on top, garnishing with fennel tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens