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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.
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.