Roast tomatoes with asparagus & black olives
A fabulous starter or great with lamb or salmon
Easy grilled salmon
- Preparation and cooking time
- Total time
- Ready in 35-45 minutes
- Easy
- Serves 8
Skip to ingredients
- 4 lemons
- 16 salted anchoviesrinsed, filleted and dried
- extra-virgin olive oilfor drizzling
- 8 tbsp caperswell rinsed
- 6 tbsp finely chopped fresh flat leaf parsley
- 1 side of wild salmonfrom a 3.5kg/7lb 8oz fish, cut into 8, 175/6oz portions
For the lentils
- 300g small brown lentilssuch as Castelluccio or Puy
- 2 garlic clovespeeled
- 2 sprigs of sage(8-10 leaves)
- 6 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal485
- fat26g
- saturates4g
- carbs19g
- sugars0g
- fibre4g
- protein38g
- salt1.52g
Method
step 1
Get the lentils ready first. Tip them into a small saucepan, cover with water and add the garlic and sage. Simmer gently for 15-20 minutes until tender. Drain, discard garlic and sage, season with salt and pepper. Stir in olive oil and set aside.
step 2
Squeeze the juice of one lemon over anchovies in a bowl, add freshly ground black pepper and drizzle with olive oil. Mix capers with the parsley in another bowl. You can get to here several hours in advance.
step 3
Preheat griddle pan until very hot. Season salmon on both sides, then sear, skin-side down (if pan is very hot the skin won’t stick – this goes for grilling on a barbecue, too). Turn fish over when you see it change colour halfway, then sear the other side. This will take 2-3 minutes on each side for rare salmon, but cooking time may vary if pieces of fish are very thick.
step 4
To serve, reheat the lentils and put a large spoonful in the centre of warmed plates. Top with the salmon, skin-side up, then scatter the anchovies, capers and parsley on top. Serve with the remaining lemons.
