Samphire Recipes
Samphire in Spicy Wine Sauce
Ingredients
- 8 ounces Samphire
- 1 tablespoon butter
- 5 tablespoons extra virgin olive oil 1 tablespoon cayenne pepper sauce
- 3 large garlic cloves, sliced
- 3 tablespoons white table wine
Bring to boil 2 quarts water; add chilled Salicornia. After 1½ min remove from heat and drain.
In small skillet sauté garlic in the oil until brown; discard garlic slices.
Add butter; when melted, add pepper sauce and wine. Stir and remove from heat. Mix with the Salicornia. Serve by itself or as a bed for salmon, white fish filet, shrimp, pork, or broiled chicken breast.
Samphire Pesto
Ingredients
- 3 cups Samphire (rinse and soak for 15 minutes)
- 3 garlic cloves roughly chopped
- 1/2 -3/4 pine nuts or walnuts
- 1/2 cup of excellent quality extra virgin olive oil
- 1 pinch freshly ground pepper
Place all the ingredients in a blender and smooth to a paste for about 20 seconds. Keep in a refrigerator or freeze until ready for use. If placed in fridge, top off with a little olive oil to prevent discolouration. Beat in 3/4 cup of coarsely grated parmesan/pecorino/asiago cheese and 2 tablespoons butter before serving. Serve with extra grated cheese
*Can also be used as a dip.
Samphire Shrimp
Ingredients
Serves two to four
- 1 Pound raw medium size shrimp (31-35) peeled and de-veined
- 3 Tablespoons olive oil
- 2 Tablespoons chopped garlic
- ½ Cup cooking sherry
- 2 Ounces Samphire, rinsed and chopped small
- 1 Cup heavy whipping cream
- Ground black pepper to taste
Add 1 Tablespoon olive oil to sauté pan on high heat. Sauté shrimp until just pink on both sides (approximately 4 minutes). Remove shrimp and liquid from pan and reserve. Add remaining oil to pan and cook garlic for 1 minute, stirring not to brown. Add salicornia, stirring for 1 minute, then add sherry and reduce liquid by half. Add cream and reduce until sauce thickens, stirring occasionally (approximately 15 minutes). When sauce is thick enough to coat a spoon, add reserved shrimp and liquid. Reduce slightly to coat and reheat shrimp. Serve over pasta or rice.
Sweet Red Pepper Salmon with Samphire
Ingredients
Serves four
- 4 Salmon fillets, 6-8 ounces, with skin removed
- 2 Medium red bell peppers
- 3 Ounces Samphire
- 4 Tablespoons olive oil
- ½ Teaspoon ground black pepper
- 2 Medium oranges
Squeeze the juice from oranges into medium-size baking pan. Marinate the salmon in the orange juice for 15-20 minutes. In a food processor, puree the remaining ingredients. Pour the red pepper puree over the marinating salmon. Cover and bake in a preheated 350-degree oven for approximately 20 minutes, or until the salmon is pink throughout. Serve over brown rice along with your favourite pasta or salad.
