| 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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