Salmon with samphire, roast potatoes and delicious butter
You will need
- A pair of salmon fillets
- Enough potatoes for two, cut into cubes
- A slice of a block of unsalted butter roughly 1am wide
- The juice and zest of half a lemon
- A teaspoon of capers
- A bag of samphire
- A sprig of thyme
- A big sprig of parsley
- A quarter of a clove of garlic
- Olive oil
Do
- Shake the potatoes with a teaspoon of oil and stick in the airfrier on 180 for 20 minutes
- Drop the samphire into boiling water for 2 minutes and drain, set to one side
- When you’re about ten minutes off the potatoes being ready, make the salmon
- Put a good slug of olive oil into a pan and once it’s hot add the salmon in skin down (it should sizzle)
- Cook skin side down for a few minutes, then turn them over
- Turn the heat down and add the butter, thyme and garlic
- Add the lemon zest and capers, keep it cooking for a few minutes, pop the salmon on it’s side if you need to to help it cook though
- Add the Parsley, samphire and lemon juice, stir round, cook for another minute or two
- Pile the potatoes into the middle of the plate, point the rest over the top.
Result
Super savoury, lots of butter, salty and bitter, sweet fish.
