Grilled wild salmon with anchovies, capers & lentils

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• 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

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• kriek

  01 August 2008

  kriek commented on this recipe

  Very easy, very good. Specially the lentils.

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• 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!!

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• Philippa

  01 April 2010

  Philippa rated and commented on this recipe

  

  This looked really stylish and tasted great for very minimal effort. I added quite a lot of seasoning because i like strong flavoured food but when it all came together the the capers and anchovies it was too salty. be careful with your seasoning!

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• KimSimm

  06 September 2012

  KimSimm commented on this recipe

  This is a delicious and simple recipe. I often use a tin of cannelini beans if I don't have time to cook the lentils and it's just as good. I've also substituted the lentils for new potatoes and it still works well. One time I used the juice of a lime instead of lemon and that was good too.

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• qyvuzynuvot03

  11 May 2013

  qyvuzynuvot03 commented on this recipe

  upto I saw the check 4 $7370, I accept that...my... friend was truley erning money in there spare time on their apple labtop.. there neighbour had bean doing this for under fifteen months and as of now repayed the debts on their mini mansion and bought a gorgeous Lexus LS400. go to, ====>>>grand4.com<<<====

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 35-45 minutes

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

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