Dill Lime Salmon on a bed of Samphire Greens
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handful of fresh dill, chopped
1 lime, juiced
1/2 cup freeze-dried shitake mushrooms, re-hydrated in Chardonnay
1 tbsp butter
1 1/2 cups Samphire Greens, blanched
salt & pepper to taste
Preheat grill on medium-high heat. Blanche Samphire Greens (otherwise known as seas asparagus), set aside on serving plate(s) in a nest for the grilled salmon, put in refrigerator and allow to chill. In a small saute pan, saute the shitake mushrooms in butter for a few minutes, cover and set aside.
Lightly salt & pepper salmon fillets and rub in dill, reserving some for garnish. Drizzle lime over fillets and place on grill. Grill for 2 minutes each side until opaque.
Remove serving plate with Samphire greens and lay grilled salmon fillet(s) on nest of greens, spoon out a generous amount of the sauteed mushrooms over fillet(s).
Garnish with sliced lime, capers and left over dill.
