Grilled wild salmon with anchovies, capers & lentils

Name: Grilled wild salmon with anchovies, capers & lentils
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 lemons; 16 salted anchovies, rinsed, filleted and dried; 1 serving extra-virgin olive oil, for drizzling; 8 Tbsps capers, well rinsed; 6 Tbsps finely chopped fresh flat leaf parsley; 1 side of wild salmon, from a 3½ kg 7lb 8oz fish, cut into 8, 175/6oz servings; 300 grams brown lentils, such as Castelluccio or Puy; 2 garlic cloves, peeled; 2 sprigs sage (8-10 leaves); 6 Tbsps extra-virgin olive oil

Need a gluten free, dairy free, and pescatarian main course? Grilled wild salmon with anchovies, capers & lentils could be an excellent recipe to try. One serving contains 298 calories, 16g of protein, and 14g of fat. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lemons, anchovies, sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Wild Salmon With Lentils And Arugula, Tortelloni with Anchovies & Capers, and White Anchovies with Dates and Capers.

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.

Ingredients you will need

Lentils

Garlic

Water

Sage

Equipment you will use

Sauce Pan

Drain, discard garlic and sage, season with salt and pepper. Stir in olive oil and set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Sage

Squeeze the juice of one lemon over anchovies in a bowl, add freshly ground black pepper and drizzle with olive oil.

Ingredients you will need

Ground Black Pepper

Anchovies

Olive Oil

Juice

Lemon

Equipment you will use

Bowl

Mix capers with the parsley in another bowl. You can get to here several hours in advance.

Ingredients you will need

Parsley

Capers

Equipment you will use

Bowl

Preheat griddle pan until very hot. Season salmon on both sides, then sear, skin-side down (if pan is very hot the skin wont 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.

Ingredients you will need

Salmon

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Anchovies

Lentils

Parsley

Capers

Salmon

Serve with the remaining lemons.

Ingredients you will need

Lemon

Equipment

Sauce Pan

Bowl

Frying Pan

Ingredients

Servings:

lemons 16

salted anchovies, rinsed, filleted and dried 1serving

extra-virgin olive oil, for drizzling 8Tbsps

capers, well rinsed 6Tbsps

finely chopped fresh flat leaf parsley 1

side of wild salmon, from a 3½ kg 7lb 8oz fish, cut into 8, 175/6oz servings 300grams

brown lentils, such as Castelluccio or Puy 2

garlic cloves, peeled 2sprigs

sage (8-10 leaves)6Tbsps

extra-virgin olive oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.