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
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- 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.
- 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.
- 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.
- 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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