Pan-fried Salmon With Samphire
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Sainsbury10 | 2 | Servings | |
INGREDIENTS
| 1 | T | 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 | T | Double cream |
| 2 | 125 g salmon fillets, skin | |
| on | ||
| 1 | 15 grams pac fresh herbs for | |
| fish finely chopped | ||
| 1 | T | Olive oil |
| Half a lemon, juice of |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 424
Calories From Fat: 231
Total Fat: 26.2g
Cholesterol: 35.7mg
Sodium: 463.4mg
Potassium: 806.4mg
Carbohydrates: 23.1g
Fiber: 2.3g
Sugar: 3.9g
Protein: 27g