Baked Salmon served with a garlic, parsley and white wine butter sauce; with Samphire

Happy Tuesday everyone. I’m writing this on Monday night but the dish isn’t cooked yet, so I’ll hold out until tomorrow for the full post. Fingers crossed it cooks well – otherwise there’s going to be a title amendment….cheese on toast 😊 (nothing wrong with cheese on toast – just not tonight).

We don’t eat enough fish here in our home – yet when we do, we realise just how delicious and tasty it can be. Salmon is an all-round crowd-pleaser, children will generally eat it (but please don’t blame me if they don’t!), it feels hearty enough for meat lovers and yet light enough for the more delicate of us too. It’s great to add spice to salmon also, it holds the flavours really well. On this occasion, we’re going for a more traditional style sauce but one that is still rich in flavour. Lashings of lovely butter and garlic and parsley. Oh yes please thank you!

Like most of my cooking – it’s really simple and yet it looks like I’ve spent hours mincing around the kitchen preparing it (ok – I admit, I do spend a lot of time mincing around , it’s a favourite pass time). 😊

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Here’s the recipe, let me know if you try it.

  • 2 tablespoons butter
  • 125 ml white wine (1/2 cup)
  • 125 ml whipping cream (1/2 cup)
  • 1 large handful of fresh parsley – chopped
  • 1 side of salmon, roasted uncovered with salt and black pepper and a sprinkling of olive oil. (baked in the oven for 25 mins at 170c)

Whilst the salmon is roasting, melt butter in pan and add the garlic, gently fry until the garlic has started to colour slightly. Add the white wine and turn up the heat to boil (burning off the alcohol).

Add the cream and simmer for a few minutes and then add the fresh parsley. In a separate pan, add a little boiling water and the samphire, turn down and simmer for a couple of minutes (no salt required as it’s so salty already). Ta Dah – it’s all ready. Pour the sauce over the salmon and serve.

Wednesday update: Success! It was delicious and everyone happy, even kids who enjoy moaning (a lot) ate it all. Seriously, this dish is so easy and so tasty. Give it a go.

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