Salmon with watercress crushed potatoes and samphire recipe – a delicious recipe with salmon, white wine, vegetable stock powder, butter, handful, handful samphire. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the salmon fillets into a shallow pan with the white wine and stock powder.
2
Cover with a piece of buttered greaseproof paper or foil.
3
Bring to the boil, reduce the heat and simmer for 3-4 minutes.
4
Turn off the heat.
5
Meanwhile, cook the potatoes in gently boiling water for about 15 minutes, until tender.
6
When they are almost done, lightly cook the samphire in boiling water for 2-3 minutes.
7
Drain well and add the butter and watercress to the potatoes, then crush them lightly with a potato masher or fork.
8
Share the potatoes between 2 warm plates and place the salmon fillets on top.
9
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.
10
Serve the samphire with the salmon and potatoes, with the sauce spooned on top.
288
kcal
Calories
16
g
Fat
22
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 x 125g fillets salmon, 100 ml (3.5fl oz) dry white wine, 0.5 tsp vegetable stock powder, 500 g (17.6oz) baby new potatoes, and more.
Yes, Salmon with watercress crushed potatoes and samphire recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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