Salmon with Samphire

This is a late spring and early summer recipe, when the wild salmon are in season, and the tender young samphire is first covering the sea-walls. Luckily it grows near the restaurant and I am able to pick what I need.


  • 4 × 225 g/8 oz salmon steaks
  • freshly ground black pepper
  • 1 good handful of rock samphire, well washed
  • 100 ml/4 fl oz dry white wine or champagne
  • 150 ml/¼ pint double cream


Lay the salmon steaks in a buttered, shallow flameproof dish, give a couple of twists of the pepper mill over the fish and arrange the samphire on top. Pour over the wine or champagne, cover with a lid or foil, and cook in a preheated oven, 140°C/275°F/gas mark 1, for 15 minutes, until the fish is just cooked. Drain the juices into a pan (keep the salmon and samphire warm) and bubble over a high heat until they are reduced by half. Add the cream and reduce again until the sauce is very thick. Taste and adjust seasonings. Skin the salmon and remove the bones. Arrange the salmon and samphire on a warmed serving dish, and pour the sauce round the fish.