During my recent shopping trip to Eataly I bought black garlic. “Black garlic? What is THAT?”, you ask. I will tell you in just a moment, but want to preface it with why I even bought it in the first place. I tasked a few ladies in my moms group to try new food. It can be any food, as long as it’s REAL food. So I decided to join them and I was on the prowl for something I never tried. And then I saw the black garlic. I had no clue what I would do with it, but I bought it anyway, figuring that I would find a way to cook it by searching the web.
What is black garlic… It is same old garlic we know, but a fermented version of it. I brought it home, stripped a clove from it’s shell, gave it a whiff, and took a bite. To describe its texture, it has a gummy consistency, and you can almost mold it like a dough. The taste is extremely unique- it is sweet, with some black strap molasses and garlic undertones, also somewhat tangy. I really liked the flavor!
And best of all, it does not leave you with a garlic breath!
So here is what I decided to make… Salmon with black garlic glaze. I hope you enjoy it too.
*Adapted from Daily Homemade