Pan-fried salmon with samphire
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic; crushed | |
| 25 | grams | Fresh root ginger; grated (1oz) |
| 1 | Red onion; finely sliced | |
| 1 | 100 gram pac shiitake mushrooms; sliced | |
| 1 | 150 gram pac samphire; thoroughly rinsed | |
| 4 | tablespoons | Double cream |
| 2 | 125 g salmon fillets; skin on | |
| 1 | 15 grams pac fresh herbs for fish; finely chopped | |
| 1 | tablespoon | Olive oil |
| Half a lemon; juice of | ||
Directions
FOR THE SAMPHIRE STIR FRY
FOR THE SALMON
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.
Converted by MC_Buster.
NOTES : An unusual combination of herb crusted salmon and stir fried samphire.
Converted by MM_Buster v2.0l.