Pan Fried Salmon with Samphire
Salmon and samphire may sound unusual, but the herb beatifully compliments the king of fish. When served in a creamy sauce this dish will leave little room for anything else, except perhaps amazement.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 15ml spoon olive oil
- 1 clove garlic, crushed
- 25g fresh root ginger, grated
- 1 red onion, finely sliced
- 100g pack shiitake mushrooms, sliced
- 150g pack samphire, thoroughly rinsed
- 4 x 15ml spoons double cream
- 2 x 125g salmon fillets, skin on
- 15g pack fresh herbs for fish, finely chopped
- 15ml spoon olive oil
- juice of half a lemon
Method
Heat the olive oil in a large frying pan or wok and add the garlic, cook for 1 minute then add the ginger and onion. Cook over a medium heat until the onion becomes soft.
Add the shiitake mushrooms and raise the heat, stir fry for 2 -3 minutes then add the samphire and cook for a further 5 minutes. Stir in the double cream and place on a heated serving dish.
Dip the salmon in fresh herbs.
Heat the oil in a frying pan over a high heat and add the salmon fillets. Cook for 5-6 minutes on each side, when ready place on top of the samphire. Drizzle the lemon juice over the salmon and serve immediately.
