Name: Pan-Fried Salmon with Samphire
Ingredients: 1 tb Olive oil; 1 Clove garlic; crushed; 25 g Fresh root ginger; grated (1oz); 1 Red onion; finely sliced; 1 100 gram pac shiitake mushrooms; sliced; 1 150 gram pac samphire; thoroughly rinsed; 4 tb Double cream; 2 125 g salmon fillets; skin on; 1 15 grams pac fresh herbs for fish; finely chopped; 1 tb Olive oil; Half a lemon; juice of

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood		Sainsbury10	2	servings

INGREDIENTS

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

INSTRUCTIONS

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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