Crusted salmon with samphire and preserved lemon sauce
The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows naturally by the marshes and on the coast.
Ingredients
For the salmon
- large knob butter, softened, plus extra for greasing
- 25g/1oz semolina
- 1 tsp paprika
- 4 x 125g/4½oz salmon fillets, skin removed
- small bunch flatleaf parsley, leaves and stalks separated
- 175g/6oz samphire
- salt and freshly ground black pepper
- ½ lemon, cut into 4 wedges, to serve
For the lemon sauce
- 1 large or 2 small preserved lemons, quartered and pips removed
- ½ lemon, juice only
- 3 tbsp mayonnaise
- 200g/7oz crème frâiche
Method
Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray.
To make the salmon, sprinkle the semolina and paprika over a large plate and season with salt and pepper. Spread the butter on top of each salmon fillet and press the fillets, buttered-side down, on to the semolina mixture to give an even crust.
Lay the parsley stalks on the baking tray and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.
To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until combined.
When ready to serve, boil the samphire in a saucepan of salted water for 2 minutes, then drain. Place the lemon sauce in a saucepan and heat gently until just melted.
Serve the salmon fillets with the samphire, sauce and lemon wedges alongside.
Recipe Tips
Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.
