- 300g spaghetti
- Sea salt
- Olive oil
- Butter, salted
- 2 organic salmon fillets
- ½ red chilli, finely chopped
- 1 pack samphire
- 1 lemon, juice and zest
Rock samphire is quite different to marsh samphire, and can have a very strong flavour. If using rock samphire instead, you'll only need a little bit of it in your recipe, or you can use it as a garnish.
1. Tip the spaghetti into a pot of boiling water. Add a pinch of salt and a glug of olive oil. Cook for 12 mins, till soft but still with a slight bite.
2. While it cooks, get a frying pan hot. Season the fish. Add a knob of butter to the pan and lower the heat to medium. Cook the fish, skin-side down, for about 5 mins, or till you can see the fish starting to cook through a little. Turn over and cook for another 3-5 mins. The flesh flake easilywhen pressed with a fork. Take the pan off the heat.
3. Toss the chilli into the pan to cook a little in the residual heat.
4. Add the samphire to the pasta water just before draining. Toss the pasta and samphire with a knob of butter. Flake the salmon flesh away from the skin and toss the flesh and the chilli in with the pasta.
5. Add a crack of black pepper and the juice and zest from the lemon. Taste, adjust the seasoning as needed. Serve straioght away.