Salmon with Samphire

NOTE: Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter), samphire was named after the patron saint of fishermen because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle. In Norfolk it is commonly called sampha [sam-fa]. In North Wales, especially along the River Dee's marshes, it has always been known as sampkin.
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Salmon with Samphire Recipe - Great British Chefs

This beautiful salmon recipe from Dominic Chapman is full of flavours of the sea, with pan-fried salmon, mussels with beurre blanc and salty samphire.

GREATBRITISHCHEFS.COM|BY GREAT BRITISH CHEFS