Salmon and Samphire with Chilli Jam Glaze and Sauteed Potatoes

Salmon and Samphire with Chilli Jam Glaze and Sauteed PotatoesI hardly dare say this but I find salmon quite boring sometimes. I think it’s because its so ubiquitous on restaurant menus and being so easy to overcook, I’ve ended up being served some very (at best) mundane salmon dishes and (at worst) some bloody awful ones, too. I gave it a wide berth for a while, even at home, but have recently been  giving it another chance. This Salmon with Samphire in Chilli Jam Glaze – the main course to the artistic scallops in my last post – is my favourite so far. If you don’t have any home-made chilli jam you could always choose from the myriad of versions available online.

Ingredients

2 6oz salmon fillets, cut into strips

Small handful samphire*

1 lb new potatoes, boiled and cut into slices

Butter and oil for frying

For the sauce

2 tbsps chilli jam

2 tbsps cider vinegar

1/4 tsp salt

2 cloves garlic

Method

Season the cooked potato slices and put them in a large heavy based frying pan to saute with a tablespoon each of butter. Keep the heat at medium and turn them half way through cooking – they will take roughly twenty minutes. For the sauce,  finely chop the garlic cloves and cook gently in a little oil until softened but not browned. Add the rest of the sauce ingredients, bring to the boil and whisk until smooth. Reduce by a third and set aside. Next, blanch the samphire in boiling water for 3 mins and drain. Finally, cook the salmon strips in a large non-stick frying pan using a light oil like groundnut for a few mins each side taking care not to overcook them – a little pinkness in the centre will ensure moistness. Finally, assemble the dish by layering the potatoes and samphire and finish by arranging the salmon strips and pouring over the sauce.

*Available from any good fishmongers

SERVES TWO

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