Recipe Review: Nom Nom Paleo recently put up a recipe for Rosemary and Garlic Roasted Pork Loin. The recipe was linked to In Sock Monkey Slippers (great name huh!) I decided to try the recipe as just the day before I had bought a little rolled pork roast at the Noordermarkt. Two things happened. Due to the pork roast being quite small, I had some left over rosemary & garlic mix. Secondly the roast turned out horribly so I haven't posted it but I blame my guestimates on cooking time for my mini-roast. It has potential though, so why not try it yourself (http://www.insockmonkeyslippers.com/rosemary-and-garlic-roasted-pork-loin).
However, I remembered seeing off to the side that you could also use the Rosemary & Garlic blend on Salmon so the next day I went to Albert Cuyp Markt, to my favourite fish monger Vishandel Albert Cuyp, and got some fresh wild salmon (red sockeye) to use with the last of the mix. The recipe (http://www.insockmonkeyslippers.com/rosemary-and-garlic-roasted-salmon-revisited) for the salmon differs slightly in ingredients however I used it as a general guide for cooking time. Below are the ingredients from the original recipe for the herb mix combined with the cooking instructions for the salmon.
Cooking time: 15 – 25 minutes Serves: 2 - 4
Preheat oven: 220°C
- 4 pieces of salmon, preferably wild Alaskan sockeye
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon extra virgin olive oil
- Salt to taste
- 1 teaspoon grated lemon zest
- Ground pepper to taste
1. In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
2. Evenly spread the mixture over the top of the salmon pieces.
3. Place salmon on a parchment lined baking tray.
4. Place in the oven and roast for 12 minutes or until the salmon is flaky.
Warning: if you've never used wild salmon or sockeye don't be alarmed when the cooked salmon has expelled a large amount of thick white fatty mucous. This is normal.