Salmon is pretty versatile and can happily take various treatments. With all the cooking techniques I find the timing is the trick, you want the fish to be just ever so slightly translucent in the middle, flavoursome and moist, never dry.
And now for the flavours – you might think anything goes with salmon but does it? Certainly sweet. Certainly sour. Spicy – I’m not so sure. But here comes garlic in the salmon marinade – garlic??? With fish??? Second worse only to topping fish with cheese!!!
Ah, but wait – I’ve cooked salmon with blue cheese, I’ve tried it with parmesan topping and it works fine. White fish fillets, bream or bass, are gorgeous baked under a blanket of spinach and blue cheese and let’s not forget plaice or sole or cod goujons – they won’t take offence to a cheesy breadcrumb coating, I promise.
What goes with what and what doesn’t is an area full of surprises – have you ever tried sliced cucumber with honey? No? You haven’t lived.
And so I thought I’d let the garlic have a play around with the fish. The result – delishhh. Less is more though, mind, just a touch of garlic will do and no hiding the fact that the main hero was the maple syrup.