I seem to have discovered another kitchen standby, in the form of today’s Peri Peri Spice mix from Absolute Spice.com. I know you’ve heard me go on about making things from scratch and all but hey, a girl’s gotta have some kitchen shortcuts, especially when that girl has 4 homeschooling children! For those of you in the UK, head on over to Absolute Spice to check out their full range of herbs and spices, which are used by some of the top restaurants in London.
Seriously folks, I absolutely love this spice mix. I was given some free samples by Absolute Spice to try out; besides this peri peri spice mix, I received some Sumac, some Chaat Masala and some dried Hibiscus petals. The Chaat Masala is the only one I’ve not tried yet. I used the Sumac for Fattoush, a Middle Eastern Salad and countless other dishes, you might also also be interested in the Lavender and Sumac Roast Chicken for something a little different.
The hibiscus went into some panna cotta and to top the katayif (Middle Eastern pancakes) we had yesterday, both recipes to come. Everything I’ve had from Absolute Spice has been fresh and potent, I can see me ending up a regular customer!
In the interest of disclosure, this is not a paid for post, as mentioned, I received some free samples.
Oh, but how I digress from the topic at hand. Peri Peri Salmon with Samphire. That’s what we’re doing today.
Let’s talk about the Peri Peri Spice mix first. It’s potent, it’s fragrant and has just the right amount of heat to it. It’s made up of chillies, garlic and onions, and this is what it looks like:
As mentioned, if you’re in the UK, you can get it ready made from the guys at Absolute Spice. If you’re not, try your luck wherever you are, to see if you can find anything similar.
Most of you would have heard of piri piri sauce (variant spelling), of course, commonly used in Portuguese cooking. Piri piri chillies are native to Africa, pretty hot and also called African bird’s eye chillies (after the Thai bird’s eye that they resemble, in looks and heat). Y’all know we love our chillies in the Bloor household!
What Absolute Spice has done is to create a dry mix that’ll give you the traditional peri peri flavours – hot and smoky – that you can use however you like: as a salad dressing, as a marinade with olive oil, as a marinade with yoghurt, as a dry rub, to jazz up rice or cous cous, its uses are endless. It’s no wonder this spice mix is their most popular item!
I’ve done a few salmon recipes over the years, it doesn’t take a genius to figure out that it’s my favourite fish. From the moment I received the mix, I knew I had to pair the 2 up. The mix’s potency in flavour and aroma meant I didn’t have to add much to it at all, all that was needed was some liquid to turn it into a marinade. I went for some olive oil and lemon juice. That was it, took me a minute! Doesn’t get any easier!
Samphire. Are you familiar with it? You can read more about it here. Its traditional season is between June and September, I believe, but when I saw it at the fishmonger’s the other day, I couldn’t resist. If you can’t get hold of Samphire, a simple side salad will suffice perfectly or if you fancy some cooked vegetables, asparagus or green beans would be great too.
What follows is a step by step 10 minute recipe for a low carb lunch. If you fancy some carb, make some cous cous (a 5 minute job) or serve it with some ciabatta or olive bread or even some rice.
Handy Hints on Cooking Peri Peri Salmon with Samphire
I am using 1 whole tbsp per fish, which is quite a lot and makes for a strongly flavoured marinade and final flavour. You can halve this if you like.
Cooking the fish on high heat creates a charred flavour and gives crispy skin which I adore. You can omit the skin if you’re not a fan and cook on medium heat.
The samphire doesn’t need any adornment, not even pepper here. Placing the cooked fish on it resulted in a fantastic combination of the peri peri marinade and the natural saltiness of the samphire.
Give the recipe a try, if you’ve never had samphire, now’s the time! Let me know what you think, you know comments are back on LinsFood after many years’ absence!
Have a splendid week y’all!
- 2 salmon fillets
- 2 handfuls samphire
- 2 tbsp peri peri spice mix
- 3 tbsp EV olive oil
- 1 tbsp lemon juice
- 5 stalks parsley, finely chopped
- some grated lemon zest for garnish
- Mix the peri peri spice with 2 tbsp of the olive oil, lemon juice and most of the parsley (leave some for garnish) to form a thick paste. If it’s not wet enough, add a little more lemon juice.
- Smear the marinade all over the salmon fillets and leave aside while we attend to other stuff.
- Place a frying pan on medium high heat and heat the final tbsp of olive oil.
- Rinse the samphire and place in a microwaveable bowl.
- Cook the salmon fillets on the now hot pan, skin side down for 3 minutes. With the high heat, the skin will char and the marinade will blacken somewhat, making for a delicious skin and crumb.
- Turn the salmon over and cook for another 2 minutes or so until cooked through.
- Before those 2 minutes are up, place the samphire in the microwave oven and cook for 30-60 seconds, depending on the oven’s power. Mine’s 900W and I cook it for 1 minute.
- Take the frying pan off the heat when the salmon is cooked.
- Divide the samphire between 2 plates and place a salmon on each pile.
- Top with the rest of the parsley, the lemon zest and a slice of lemon and serve immediately.
- Serving Size: 2