Pan-fried salmon with samphire

Yield: 2 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Clove garlic; crushed
25 grams Fresh root ginger; grated (1oz)
1 \N Red onion; finely sliced
1 \N 100 gram pac shiitake mushrooms; sliced
1 \N 150 gram pac samphire; thoroughly rinsed
4 tablespoons Double cream
2 \N 125 g salmon fillets; skin on
1 \N 15 grams pac fresh herbs for fish; finely chopped
1 tablespoon Olive oil
\N \N Half a lemon; juice of

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.

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