This evening’s meal was a collaboration of skills and knowledge from two experienced home cooks very close to my heart; my mother and her twin sister. When I came home from this morning’s school run with a parcel of fresh, pink Tasmanian salmon that I had just picked up from our local fishmonger, Mum immediately suggested calling her sister 3,500 kilometres away in Perth for her oven baked salmon recipe. I’m so pleased she did! The orange, ginger, maple syrup and spices in the marinade were absorbed throughout the salmon flesh, creating a subtle aromatic sweetness that was divinely addictive. This simple but superbly flavoured dish was a hit with everyone in our family, including my three year old who just kept shoveling in forkful after laden forkful. 

A baking dish laden with herb flecked golden creamed potatoes perfectly accompanied the moist salmon and the two items were balanced with a crisp mixed salad with a white wine vinaigrette dressing.  Creamed potatoes have been making an appearance at my mother’s dinner table since I was very little. Every gathering that I can recall has included this dish, regardless of the season or reason for feasting as an extended family. 

Although I too enjoy serving up this dish, my version has never had the same punchy flavour as my mother’s. This evening I discovered why. Mum adds several other key ingredients to her creamed potatoes and has finally revealed what they are! Now I’m left wondering what other “secret” stash of ingredients are jotted down on her collection of hand written recipe note papers? Must seek out that rice pudding recipe next…

Oven Baked Salmon with Orange-Maple Syrup Marinade to serve 6 adults

Ingredients
6 x super fresh salmon tails or fillets about 300 g each
For the marinade: 
1 cup freshly squeezed orange juice
finely grated zest of half an orange
1 tablespoon crushed cardamom pods
100 ml maple syrup *authentic maple syrup not maple flavoured syrup 
3 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
salt to taste

Combine all the marinade ingredients with the exception of the salt, in a small saucepan. Bring to the boil, then reduce the heat and simmer for about 10 minutes until the contents thicken into a syrupy consistency. 

Cool the marinade to room temperature, then pour over the salmon in a glass or ceramic bowl. Cover with cling wrap and refrigerate until needed. 

Just before you turn on the oven, take the salmon out of the fridge so that it is not completely chilled prior to cooking. Preheat the oven to 200 degrees fan forced. 

Line a baking tray with aluminium foil which has been brushed with a little olive oil and place in the hot oven for about 5 minutes. Carefully remove and immediately lay the salmon on the tray, tucking the thinner ends in underneath (if using salmon tails, rather than fillets). Grind over sea salt to taste and quickly place back into the oven. Bake for about 8 minutes. Take care not to leave the salmon in for too long or it will over cook and dry out. 

When ready, serve up the glossy fillets on warmed plates with your choice of side dishes and eat immediately. 

Mum’s Perfect Creamed Potatoes to generously serve 6 adults

Ingredients
8 large pink skinned potatoes, washed, peeled and thickly sliced
2 cloves garlic crushed
1 medium white onion, finely diced
1 teaspoon finely chopped fresh rosemary or thyme
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped fresh basil
1 x 300 ml carton pouring cream
50 g unsalted butter chopped into small cubes
2 tablespoons extra virgin olive oil
salt and pepper to taste

Preheat the oven to 200 degrees fan forced.

Put all of the ingredients into a large mixing bowl and combine thoroughly making sure the potatoes are well covered with the cream, herbs and onions and garlic. 

Scoop the contents into a large, deep baking tray (we used a Le Creuset rectangular tray, but a stainless steel or ovenproof ceramic version works well too). Spread out the potatoes evenly across the tray. 

Place in the oven, UNCOVERED, for 15 minutes. Reduce the heat the 180 degrees, cover with aluminium foil and bake for another 30 minutes. 

Serve with the salmon recipe above. This is also a moist side dish ideal to eat in chilly weather with steak or chicken pieces, grilled on the barbecue.