Go Back

Wild Alaska Salmon with Watercress Crushed Potatoes and Salt Marsh Samphire

Delicious and quick recipe with Wild Alaska Salmon
Print Recipe Pin Recipe
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.