Crispy-skin coho salmon with roasted garlic and basil mash and cherry tomato salad

Separate the cloves from whole heads of garlic, cover with another bowl and shake hard to peel.

Cover the cloves with flavorless oil in a small pot, trim the hard tops, and cook on medium heat about 15 minutes until golden, very soft and slightly translucent.

Separate the garlic from the oil and strain the oil of any garlic skin.

Salt a pot of water. Peel the Yukon gold potatoes, dice them small and cook until tender.

Heat half cream and half milk with the butter until hot but not simmering; salt a little.

Add the cream mixture and the roasted garlic to the potatoes; mash lightly with a whisk, then slowly whip until looser than normal mashed potatoes. Mill for a puree if wanted.

Keep covered on very low heat so it does not dry out.

Quarter the cherry tomatoes; add diced red onion, lightly chopped fennel tops, a little garlic oil, olive oil, a little salt and balsamic. Mix.

Heat a pan to medium-high. Season the salmon with salt on both sides. Add a little oil and lay it in skin side down, away from you.

Baste the flesh side a couple of times so it does not stick when flipped. Cook gently; it cooks very quickly.

Finish the salmon with flaky salt and chunky black pepper.

Chop basil and stir it into the mash.

Plate a couple of dollops of mash, spread tomato relish around, top with the salmon, garnish with fennel and spoon a little sauce around.