Crusted Salmon with Samphire & Preserved Lemon Sauce
Golden, crusted salmon fillets sit atop a bed of salty samphire, perfectly balanced by a creamy, sharp preserved lemon sauce. A flavour-packed, elegant dish that brings the essence of the sea to your plate.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Nut-free
Ingredients
For the salmon:
Large knob of butter, softened, plus extra for greasing
25g semolina
Small bunch flatleaf parsley (leaves and stalks separated)
½ lemon, cut into 4 wedges (to serve)
For the lemon sauce:
Juice of ½ lemon
1 large or 2 small preserved lemons, quartered and pips removed
3 tbsp mayonnaise
200g crème fraîche
Method
Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray.
To make the salmon, mix the semolina and paprika on a large plate and season with salt and pepper. Spread the softened butter over the top of each salmon fillet, then press the buttered side into the semolina mixture to coat evenly.
Lay the parsley stalks on the prepared baking tray and place the coated salmon fillets on top. Bake for 15–18 minutes, or until the salmon is just opaque and the crust is golden. If liquid begins to seep out, it may be overcooked — it should still hold its juices.
To make the sauce, place the parsley leaves and preserved lemon into a food processor and blitz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche, season with salt and pepper (go easy on the salt due to the preserved lemon), and blend until smooth.
When ready to serve, boil the samphire in salted water for 2 minutes, then drain.
Warm the lemon sauce gently in a saucepan until just heated through.
Serve the salmon fillets with the warm samphire, spoon over the lemon sauce, and add lemon wedges on the side.
Perfect With: New potatoes, a chilled glass of Picpoul de Pinet, or lightly dressed rocket salad.
This dish is adapted from BBC Food.