For a Middle Eastern twist, mix up a Za’atar blend and add to your salmon steaks
Grind cumin and sesame seeds to a rough blend with a pestle and mortar then add the oregano and sumac
Remove the stem and seeds from the red chilli, cut into thin strips
Heat the vegetable oil and deep fry the red chilli strips until crispy
Heat some butter in a frying pan – not the samphire to start, otherwise it will burn
Place the salmon steaks flesh side down first, turn after 3 minutes and cook for a further 3 minutes
Add the samphire butter, once melted take the frying pan of the heat and baste the salmon steaks
Serve Salmon steaks with samphire butter, sprinkle generously with the Za’atar and garnish with the chillies
Pour yourself a glass of PepperBox Chardonnay and enjoy!
PepperBox Chardonnay pairs perfectly with a variety of foods. The wine specifically compliments the flavours of seared or chargrilled chicken, pork or fish dishes, see Daring Dishes recipe page for more inspiration.