Grilled wild salmon with anchovies, capers & lentils

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.
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.
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.

Per serving

485 kcalories, protein 38g, carbohydrate 19g, fat 26 g, saturated fat 4g, fibre 4g, salt 1.52 g

Latest comments and suggestions

• chefbuck

  28 February 2008

  chefbuck rated and commented on this recipe

  

  this dish was easy to make and came out great. the only thing i added was some hot pepper. I do like hot food

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kriek

  01 August 2008

  kriek commented on this recipe

  Very easy, very good. Specially the lentils.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerra

  10 June 2009

  Kerra commented on this recipe

  We all loved this meal! I added some cherry tomatoes to the pan with the salmon (cheaper salmon fillets - not the wild side!) as the photo suggests. The kids weren't too keen on the lentils and capers so I removed the capers and added the ever ready tomato ketchup to help them out and it all disappeared in a flash!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1902/

Your binder

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

FOR THE LENTILS

• 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

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

FOR THE LENTILS

• 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

Per serving

485 kcalories, protein 38g, carbohydrate 19g, fat 26 g, saturated fat 4g, fibre 4g, salt 1.52 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk