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


  • 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.

Recipe from Good Food magazine, May 2004

Goes well with


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