Recipe: Wild Alaska Salmon with Watercress Crushed Potatoes and Salt Marsh Samphire

We all know that we should be eating more fish for its amazing health benefits. The NHS recommends to include at least two portions of fish a week, including one portion of oily fish, such as salmon and sardines.

Unfortunately, we don’t eat as much fish as we should, but we are trying to change that. Fish are delicious and easy to prepare. I love the fact that wild salmon and pollock can be cooked from frozen, so they are perfect for quick and nutritious midweek meals.

Alaska is one of the largest seafood exporters in the world. Its seafood is wild, natural, sustainable, a great source of lean protein and a range of vitamins, such as A, C, D and E. It is also rich in minerals, such as zinc, iron, selenium and calcium.

Wild salmon is the perfect addition to help maintain a rich diet, build muscles and regulate metabolism. Not only is it high in protein and low in fat, it is also full of the healthy omega-3 fatty acids.

This recipe is a great way to introduce more oily fish in your diet!

Wild Alaska Salmon with Watercress Crushed Potatoes and Salt Marsh Samphire

Delicious and quick recipe with Wild Alaska Salmon
Servings 2


  • 2 125g fillets wild Alaska salmon
  • 100 ml dry white wine
  • 1/2 tsp vegetable stock powder
  • 500 g baby new potatoes
  • 20 g butter
  • handful watercress, roughly chopped
  • handful samphire
  • 4 tbsp double cream
  • 1 tbsp chopped fresh dill
  • freshly ground black pepper


  • Put the salmon fillets into a shallow pan with the white wine and stock powder.
    Cover with a piece of buttered greaseproof paper or foil. Bring to the boil,
    reduce the heat and simmer for 3-4 minutes. Turn off the heat.
  • Meanwhile, cook the potatoes in gently boiling water for about 15 minutes, until tender. When they are almost done, lightly cook the samphire in boiling water for 2-3 minutes. Drain well and add the butter and watercress to the potatoes, then
    crush them lightly with a potato masher or fork.
  • Share the potatoes between 2 warm plates and place the salmon fillets on top. Reduce the salmon cooking liquid by boiling it rapidly for a few moments, then remove from the heat and stir in the double cream and chopped dill.
  • Serve the samphire with the salmon and potatoes, with the sauce spooned on top.


You can really taste the sea-salty flavours of the marshes where the samphire grows – so you won’t need to add salt to the recipe.

Alaska seafood is available at all major supermarkets including Waitrose, Tesco, Sainsbury’s, ASDA, Morrisons, Iceland, Aldi and Lidl.

This post has been written in collaboration with Alaska Seafood.

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