Light, bright and full of nutrients, Matthew Tomkinson's salmon and king crab recipe makes a lovely option for a speedy summery supper. King crab is a very different beast from our native brown crabs - it is sold in clusters of long, thick legs, which are then cracked open.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Crack the crab legs and reserve 4 neat pieces from the centre of the legs for presentation. Remove the remaining meat from the legs and cut into rough pieces
king crab, 1/2 cluster of legs, defrosted
Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining
20 Jersey Royal potatoes, scrubbed
Place a large, non-stick pan over a high heat and add a dash of rapeseed oil. Once hot, lightly season the salmon and add to the pan. Sear for 2-3 minutes until lightly golden, then turn the fillets over to achieve the same effect on the opposite sides - the salmon should still be slightly pink in the centre
4 salmon fillets, skinless
Remove from the pan and allow to rest in a warm place. In the same pan, add a dash more rapeseed oil and brown the whole crab leg pieces for 2-3 minutes. Remove and keep warm with the salmon
In a shallow frying pan, bring the fish stock to the boil and add the potatoes, peas and samphire. Cook for 1 minute
100g of samphire, fresh
40g of frozen peas, defrosted
100ml of fish stock, fresh
40g of salted butter
Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning
1 baby gem lettuce, leaves pulled off and washed
1 bunch of dill, small, picked and chopped
Divide the contents of the pan onto plates. Squeeze a little lemon juice over the salmon and crab, then arrange on top of the lettuce. Serve immediately
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.