The mild, briny tang of samphire and sea aster are easy on the palate for people with diverging flavor preferences. Aside from that, they contain many useful minerals, which makes this tart recipe a healthy but also tasty addition to the Seaweed Socca and Wild Rice Salad with Hijiki.
Olive oil for sautéing
1 small shallot, diced
1 small garlic clove, minced
10.5 ounces (300 g) fresh samphire or sea aster, rinsed and dabbed dry
Juice of 1/4 lemon
1 tablespoon water
1 tablespoon capers (optional)
Freshly ground black pepper, to taste
Heat a splash of olive oil in a skillet. Sauté the shallot until golden
brown, about 3 minutes. Add the garlic and sauté for another
minute. Add the samphire or sea aster and stir-fry for about 2
minutes. Douse with the lemon juice and the water. Allow to simmer
for about 3 minutes over medium heat.
Meanwhile, prepare the capers, if using. Heat a small splash of
olive oil in a skillet. Scoop the capers from the jar and dab dry with
paper towel. Add the capers to the hot oil (watch out for splashing)
and fry until crispy.
Serve the steamed samphire or sea aster with the fried capers and
season with black pepper.
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.