Recipe by Tom Kime, from Fish Tales.
Serves 4
For the Salmon
- oil, for grilling
- salmon fillets, 1 portion-sized piece per person, skin on
For the Salsa Verde
- 1 garlic clove
- 2 tablespoons capers, rinsed
- 1 teaspoon Dijon mustard
- 3 sprigs of fresh basil
- 3 sprigs fresh mint
- leaves from 3 sprigs of fresh flatleaf parsley (stalks reserved for the herb lentils)
- juice of ½ lemon
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
For the Herb Lentils
- 200g Puy lentils
- 4 fresh sage leaves
- 3 fresh flatleaf parsley stalks
- 1 stick celery
- salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- grated zest and juice of 1 lemon
- 2 sprigs of fresh dill, chopped
- 3 sprigs of fresh flatleaf parsley, chopped
- 2 sprigs of fresh basil, chopped
- First make the herb lentils. In a pan, cover the lentils with cold water and bring to a simmer over a medium heat. Add the sage leaves, parsley stalks and celery. Simmer until the lentils are al dente, and then remove from the heat and drain, reserving a little of the cooking water. Discard the celery and herbs.
- Season the lentils while hot with salt and black pepper, and add the oil, vinegar and the lemon juice and zest, so they will better absorb all the flavours. When the lentils have cooled, add the chopped herbs.
- For the salsa verde, place the garlic and capers in a food-processor or in a pestle and mortar and blend until smooth. Add the Dijon mustard and all the herbs, then puree until you have a smooth green paste. Add the lemon juice and red wine vinegar, and then stir in the olive oil. Check the seasoning and add more salt, pepper and lemon juice, if necessary.
- Place a lightly oiled, heavy-bottomed griddle pan on a medium-high heat. Season the salmon fillets with salt and black pepper and place in the pan, skin-side down. Grill the salmon for 4 minutes until crisp. Roll the fish over and cook for 2 minutes on each of the other sides. When cooking salmon you want the flesh to be medium-rare in the centre; the residual heat will carry on cooking the fish after it has been removed from the heat.
- Serve the grilled fish with the herbed lentils and the salsa verde, perhaps alongside some other vegetables or a mixed peppery leaf salad. The richness of the salmon can be complemented by a crisp white wine with a good balance of fruit and acidity.
