About this recipe:Wild marsh samphire grows in abundance along the tidal flats of the Solent in Hampshire. Combine this with salmon, or indeed any seafood and you have a match made in heaven. Treat the ingredients lovingly in this dish by not cooking to harshly, allowing all the wonderful flavours to come through.
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Method Prep:10min › Cook:30min › Ready in:40min
In a frying pan with a lid, heat the olive oil over a medium heat. Add the salmon fillets skin side down and cook for 5 minutes. Season well, then add the milk, peppercorns and bay leaves and sprinkle over the chopped fresh dill. Bring the milk to a simmer, then immediately cover with the lid and remove from the heat. Allow to poach gently for 20 minutes without removing the lid. After 20 minutes check the salmon to make sure that it is evenly pink through the centre. If it needs a little more cooking, return the saucepan to the heat, bring to a simmer then cover, remove form heat and poach for a further 10 minutes.
When the salmon is evenly pink throughout, prepare the samphire by washing thoroughly under cold water. Steam over a pan of boiling water for 3 minutes, so that the samphire has softened just slightly but maintains a great crunch. At the same time, in a separate frying pan make the sauce by melting the butter then add the lemon zest, cream and capers. Bring to a gentle simmer.
Lay the samphire on a hot serving plate and using a slotted spoon lay the salmon on top. Pour over the sauce, season to taste and serve immediately.
Gather this wild food sustainably by cutting just the tips of the plant, allowing the samphire to regrow. With similarities in miniature to asparagus in texture, colour and appearance, you can feel comfortable using marsh samphire in any dish that you would use asparagus.