Grilled Wild Salmon With Anchovies, Capers & Lentils
This recipe combines the vibrant flavors of lemon, anchovies, capers, and fresh parsley with tender wild salmon and aromatic lentils. The salmon is perfectly cooked on a hot griddle, creating a crispy skin and juicy interior. Serve this dish as a delightful and elegant main course for a special occasion or a flavorful dinner any day of the week.
— Constant Cookbook
Ingredients
- 4 lemons
- 16 salted anchovies , rinsed, filleted and dried
- extra-virgin olive oil , for drizzling
- 8 tbsp capers , well rinsed
- 6 tbsp finely chopped fresh flat leaf parsley
- 1 side of wild salmon , from a 3.5kg/7lb 8oz fish, cut into 8, 175/6oz portions
- 300g small brown lentils , such as Castelluccio or Puy
- 2 garlic cloves , peeled
- 2 sprigs of sage (8-10 leaves)
- 6 tbsp extra-virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
Yield
Serves 8
Nutrition
- Calories: 485 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.52 milligram of sodium
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