If you've never tried black garlic before, here's the perfect recipe. Black garlic is traditionally used in Asian cuisine and is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind, which makes it the perfect ingredient for the sauce accompanying flaky, oven-baked salmon. We hope you love it as much as we do!
Flat Leaf Parsley
Black Garlic Cloves
Tenderstem Broccoli ®
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!) and pop them on a baking tray in a single layer. Drizzle with a little oil and season with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven until starting to crisp, 15 mins.
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Finely chop the black garlic.
Once the potatoes have been cooking for 15 mins, remove them from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray next to the potatoes, skin-side down. Season with salt and pepper. Use a second tray if your first is overcrowded! Roast the salmon and potatoes for another 15 mins. IMPORTANT: The fish is cooked when the centre is opaque. Once ready, remove and cover with foil to keep warm.
Meanwhile, heat a splash of oil in a saucepan on medium heat. Add the shallot and cook until soft, 5-6 mins. Add the black garlic and cook for 2 mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then stir in the honey (see ingredients for amount) and half the parsley. Pour in the water (see ingredients for amount) and season with salt and pepper. Simmer, stirring, until thickened slightly, 4-5 mins. Take off the heat and set aside.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to pop, then add the tenderstem broccoli to your pan. Season with salt and pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 5-6 mins.
Warm up the sauce and stir in the butter so it melts. Spoon it onto your plate then arrange the tenderstem on the plate and top with the salmon. Toss the remaining parsley through the potatoes and serve them next to the salmon and veggies. Enjoy!