Grilled wild salmon with anchovies, capers & lentils

Grilled wild salmon with anchovies, capers & lentils

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(2 ratings)

Ready in 35-45 minutes


Serves 8
A delicious dish that is perfect cooked on the griddle or the barbecue

Nutrition and extra info

Nutrition: per serving

  • kcal485
  • fat26g
  • saturates4g
  • carbs19g
  • sugars0g
  • fibre4g
  • protein38g
  • salt1.52g
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  • 4 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 16 salted anchovy, rinsed, filleted and dried



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • extra-virgin olive oil, for drizzling
  • 8 tbsp capers, well rinsed



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 6 tbsp finely chopped fresh flat leaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 side of wild salmon, from a 3½ kg/7lb 8oz fish, cut into 8, 175/6oz portions



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

For the lentils

  • 300g small brown lentils, such as Castelluccio or Puy



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 garlic clove, peeled
  • 2 sprigs of sage (8-10 leaves)



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 6 tbsp extra-virgin olive oil

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  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.

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Comments (5)

kimsimm's picture

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.

philinbrighton's picture

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!

yummymummy73's picture

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!!

krieken's picture

Very easy, very good. Specially the lentils.

buck1946's picture

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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