Prep 10 mins
Cook 10 mins
Russ went and picked samphire down on the salt marshes today, then stir fried it to go along with a salmon dish we had at dinner. Young samphire is a little like asparagus (and often called sea asparagus) older stuff develops a woody core and you eat it a bit like aritichoke leaves pulling it through your teeth. It seems it grows throughout the world. Food.com doesn't recognise "samphire" and if you don't either, I suggest you look it up on Wikepedia. It's good and it's free!
- 200 g vegetables, samphire
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 tablespoon ginger, root grated
- 1 red onion, finely sliced
- juice of a lemon
- Pick over the samphire for woody stems, blanch in boiling water 1 minute then drain and refresh in cold water.
- Heat the olive oil in a large frying pan or wok and add the garlic,cook for 1 minute then add the ginger and onion.
- Cook over a medium heat until the onion becomes soft.
- Add the samphire and cook for a further 5 minutes.
- Squeeze over the lemon juice then serve. Great with fish.