Salmon with Samphire, Greens & Honey-Dijon Cream Sauce
Recipe

Salmon with Samphire, Greens & Honey-Dijon Cream Sauce

Serves 2
30 Minutes

A simple yet elegant salmon dish made with fresh ingredients — perfect for a date night or an impressive meal for guests. Crispy-skinned salmon is served over a warm green salad and finished with a rich honey and Dijon mustard cream sauce.

 
 
 
 
 
 
Ingredients
Cooking Instructions

Ingredients

  • 2–3 salmon fillet portions
  • Salt and black pepper
  • Olive oil
  • 1–2 tbsp butter
  • 1–2 cloves garlic, crushed
  • 1 sprig rosemary
  • 1 sprig thyme
  • 50g peas
  • 50g samphire
  • 25g kale
  • 4 asparagus spears, trimmed and cut
  • 2 shallots (banana or regular), finely sliced
  • Juice of ½–1 lemon
  • 10g plain flour
  • Salt and pepper
  • 100ml vegetable stock
  • 50ml double cream
  • 1 tbsp Dijon mustard
  • 3 tbsp honey

Cooking Intructions

  • 1. For the Salad, heat a drizzle of olive oil in a pan over medium heat. Add the shallots and garlic, cooking gently until soft and fragrant. Add the asparagus, kale, samphire, and peas.
  • 2. Cook lightly for 2–3 minutes until just tender but still vibrant. Finish with a squeeze of lemon juice and season with salt and pepper. Set aside and keep warm.
  • 3. Pat the salmon dry and lightly score the skin (optional, for extra crispiness). Season with salt and pepper. Heat oil in a pan until hot, then place the salmon skin-side down. Cook until the skin is crisp and golden.
  • 4. Flip the salmon and add butter, garlic, rosemary, and thyme to the pan. Baste the salmon with the melted butter and herbs for extra flavour. Cook until the salmon is tender.
  • 5. For the sauce, in a saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste (roux). Gradually whisk in the vegetable stock until smooth. Add the cream and continue whisking.
  • 6. Stir in the Dijon mustard and honey. Let the sauce gently simmer until thickened. Season to taste with salt and pepper.
  • 7. Spoon the warm salad onto each plate. Place the salmon on top. Generously drizzle over the honey and Dijon cream sauce. Garnish with pea shoots or fresh herbs if desired.
!