Easy grilled salmon

• lemons↗4
• salted anchovies↗16

  rinsed, filleted and dried

• extra-virgin olive oil↗

  for drizzling

• 8 tbsp capers↗ tbsp

  well rinsed

• 6 tbsp finely chopped fresh flat leaf parsley tbsp
• side of wild salmon1

  from a 3.5kg/7lb 8oz fish, cut into 8, 175/6oz portions

• small brown lentils↗300g g

  such as Castelluccio or Puy

• garlic cloves↗2

  peeled

• sprigs of sage2

  (8-10 leaves)

• tbsp extra-virgin olive oil↗6 tbsp

Step-by-step instructions

1. 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. 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. 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. 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.