Salmon with watercress crushed potatoes and samphire recipe

Salmon with watercress crushed potatoes and samphire recipe

Sea-salty samphire and spicy watercress in a simple salmon recipe that makes an excellent spring dinner. Sue recommends using Wild Alaska Salmon to make this dish.

Ingredients

  • 2 x 125g fillets salmon
  • 100 ml dry white wine
  • 0.5 tsp vegetable stock powder
  • 500 g baby new potatoes
  • 20 g butter
  • 1 handful watercress, roughly chopped
  • 1 handful samphire
  • 4 tbsp double cream
  • 1 tbsp chopped fresh dill
  • 2 x 125g fillets salmon
  • 3.5 fl oz dry white wine
  • 0.5 tsp vegetable stock powder
  • 17.6 oz baby new potatoes
  • 0.7 oz butter
  • 1 handful watercress, roughly chopped
  • 1 handful samphire
  • 4 tbsp double cream
  • 1 tbsp chopped fresh dill
  • 2 x 125g fillets salmon
  • 0.4 cup dry white wine
  • 0.5 tsp vegetable stock powder
  • 17.6 oz baby new potatoes
  • 0.7 oz butter
  • 1 handful watercress, roughly chopped
  • 1 handful samphire
  • 4 tbsp double cream
  • 1 tbsp chopped fresh dill

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Put the salmon fillets into a shallow pan with the white wine and stock powder. Cover with a piece of buttered greaseproof paper or foil. Bring to the boil, reduce the heat and simmer for 3-4 minutes. Turn off the heat.
  2. Meanwhile, cook the potatoes in gently boiling water for about 15 minutes, until tender. When they are almost done, lightly cook the samphire in boiling water for 2-3 minutes. Drain well and add the butter and watercress to the potatoes, then crush them lightly with a potato masher or fork.
  3. Share the potatoes between 2 warm plates and place the salmon fillets on top. Reduce the salmon cooking liquid by boiling it rapidly for a few moments, then remove from the heat and stir in the double cream and chopped dill.
  4. Serve the samphire with the salmon and potatoes, with the sauce spooned on top.

Recipe devised by Sue Ashworth for the Alaska Seafood Marketing Institute.
Photography by Steve Lee. 

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The Hairy Biker's potted salmon recipe

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