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.