Name: Spicy salmon on samphire with saffron sauce
Prep time: 15
Cook time: 45
Yield: 4
Cuisine: Irish
Ingredients: 4 salmon fillets, 175 g each, with skin; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons black mustard seeds; Sunflower oil, for frying; 225 g / 8 oz rock samphire, washed; 2 teaspoons olive oil; 2 litres / 3½ pints water; Sauce:; 150 ml fish stock; 100 ml white wine vinegar; 2–3 shallots, finely chopped (or chopped chives); 4–5 strands saffron; 110 g cubed butter, chilled; 4 potatoes, cooked and cubed; 1 tablespoon sunflower oil; 2 tablespoons butter

Mairin Ui Chomain

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