SALMON WITH CREAMY CAPER SAMPHIRE
by Alison Powell
Served with a pile of mash, this is scoop-it-up-with-just-a-fork-style comfort food. But with some buttered baby potatoes, and a bit of care with presentation, it is equally a romantic dinner à deux, for anyone wanting to spoil someone they love this Valentine’s Day…
INGREDIENTS Serves 2
- 2 pieces of salmon (I used fillets but if you prefer, use steaks)
- 100g of samphire
- 2 heaped tsps of capers
- Juice of half a lemon
- 1 tbsp olive oil
- 100ml single cream
- Good grind of peppe-
- 2 level tsps dried dill
HOW TO
- Add the oil to a frying pan and place your salmon, skin side down in the pan too. Grind on some black pepper and fry the salmon on a medium heat for 6-8 minutes. You know when salmon is cooked when the translucent red turns to a coral pink. If you have a particularly thick piece of salmon, gently flip it over partway through cooking and check that it is cooked through.
- Once the salmon is cooked, remove it to your serving plate and add the samphire to the pan. Give it a little stir as it gently fries, but don’t have the heat on too high.
- After a couple of minutes, sprinkle on the dill, lemon juice and capers and mix through.
- A minute later, pour on the cream. Give this a good but gentle mix to ensure any leftover salmon bits get enveloped in the creamy mixture… they all add flavour. Add another grind of black pepper, but no salt, as the samphire takes care of that side of things.
- Serve the creamy samphire on top of the salmon, with some lightly steamed or boiled green vegetables.
