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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, crushed
- 25 gm Fresh root ginger, grated (1oz)
- 1 x Red onion, finely sliced
- 1 x 100 gram pac shiitake mushrooms, sliced
- 1 x 150 gram pac samphire, thoroughly rinsed
- 4 Tbsp. Double cream
- 2 x 125 g salmon fillets, skin on
- 1 x 15 grams pac fresh herbs for fish, finely minced
- 1 Tbsp. Extra virgin olive oil
- Â Â Half a lemon, juice of
Direcciones
- Heat the extra virgin olive oil in a large frying pan or possibly wok and add in the garlic,cook for 1 minute then add in the ginger and onion. Cook over a medium heat till the onion becomes soft.
- Add in the shiitake mushrooms and raise the heat, stir fry for 2 -3 min then add in the samphire and cook for a further 5 min. Stir in the double cream and place on a heated serving dish.
- Dip the salmon in fresh herbs.
- Heat the oil in a frying pan over a high heat and add in the salmon fillets.
- Cook for 5-6 min on each side, when ready place on top of the samphire.
- Drizzle the lemon juice over the salmon and serve immediately.
- NOTES : An unusual combination of herb crusted salmon and stir fried samphire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 2 servings | |
| Calories 581 | |
| Calories from Fat 386 | 66% |
| Total Fat 43.39g | 54% |
| Saturated Fat 13.71g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 148mg | 6% |
| Potassium 884mg | 25% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.4g | 5% |
| Protein 29.75g | 48% |
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