If you find raw samphire too salty, bring a pot of hot water to the boil and add the samphire. Bring the water back to the boil again, then remove the samphire. Cool it down with cold running water and this will take some of the saltiness away.
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Serves: 2 people
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12 - Cherry Tomatoes
1 - Lemon
2 tsp Olive Oil
1 pinch Pepper
1 pinch Salt
1 handfull Samphire
4 sprigs SuperValu Fresh Thyme
2 large Whole Mackerel
- Preheat the barbecue to a high heat or the grill to medium-high.
- Stuff each mackerel with two sprigs of thyme and some lemon slices. Rub with a little olive oil and season with salt and pepper. Cook for 4 to 5 minutes on each side on the hot barbecue or under the grill.
- Put the samphire and cherry tomatoes in a bowl. Drizzle with olive oil and a good squeeze of lemon. There’s no need to season with salt, as samphire is naturally salty.
- Serve the mackerel with the samphire and cherry tomato salad on the side