Mary Berrys Crusted Salmon With Samphire And Preserved Lemon Sauce Food

SAMPHIRE & LEMONY SALMON LINGUINE

Samphire & lemony salmon linguine image

Juicy, salty samphire works really nicely along with the tender fish in this lemony pasta dish

Provided by Rosie Birkett

Categories Dinner, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
½ small preserved lemon , flesh and pith scooped out, skin finely chopped
2 large shallots , finely chopped
½ red chilli , finely sliced
1 tbsp finely chopped parsley stalks (reserve the leaves, to serve)
small glass of rosé wine or white wine
175g linguine
80g samphire
100g cooked salmon , flaked into large pieces
juice ½ lemon

Steps:

Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.

Nutrition Facts : Calories 554 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium

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