I live in the city centre of Manchester, where decent food shops are pretty scarce. There’s some good vegetable stalls and the odd good butcher, but if you’re looking for anything else, you’re pretty much stuck with trying to find it in a Tesco Metro.
This is why I love Morrison’s supermarket. It’s a little out of town, so my dad takes me once per month to do my ‘big’ shop and it’s the only big supermarket I’ll venture into as it contains loads of ingredients that you pretty much won’t find anywhere else. On my past trips to Morrison’s I have ended up with pig’s trotters, beef heart, fresh yeast and some samphire. Pig’s trotters aside, they were all good buys – a whole pack of fresh yeast was only 50p and the heart was about £1.50! Honestly, the place is awesome. I have an enthusiasm for Morrison’s supermarket that’s usually only reserved for a Wilkinson’s. Don’t even get me started on Wilko’s. If you’re British, you’ll understand.
Anyway, coming back from that rather large tangent, this is what I decided to do with the samphire. Of course, it needed to be eaten with fish, so I chose a nice piece of salmon and decided to have a side of salsa verde potatoes since I saw this recipe and thought that the capers and lemon juice from the salsa would be pretty much the perfect match with salmon. Plus, I have a real thing for gherkins right now (even to the lengths that I’ve got a jar in my fridge that I’ll randomly snack on!).
This recipe makes tons of salsa verde, but thankfully it’s pretty versatile salsa. It’s great with chicken and salads so you shouldn’t struggle to use it up.
This meal is great for a worknight dinner – it’s fresh, healthy, tasty and most importantly, quick and easy to make.
- 250g new potatoes, halved, or peeled potatoes cut into small pieces
- 2 salmon fillets, skin on, about 140g each
- 3 tbsp olive oil
- 1 shallot, roughly chopped
- small bunch flat-leaf parsley, roughly chopped
- small bunch basil, roughly chopped
- 2 tbsp capers
- 4 anchovies, roughly chopped
- 1 large garlic clove, roughly chopped
- juice 1 lemon
- enough samphire for two
- Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins or until tender.
- Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 8 mins until the skin is crisp. Turn over and cook for another 4 mins.
- Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes.
- Blanche the samphire in boiling water for two minutes, season and serve straight away.