Salty anchovies enhance the subtle flavour of salmon. Lemon and fresh parsley add zest. Try serving with new potatoes and a green salad lightly dressed with lemon juice.
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4 salmon fillets, about 100 g (3½ oz) each
olive oil for greasing
For the dressing
2 canned anchovy fillets, drained
1 clove garlic, crushed
Finely grated zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and black pepper
2 tablespoons extra virgin olive oil
sprigs of fresh flat-leaved parsley
Method Prep:10min › Cook:10min › Ready in:20min
To make the dressing, pat the anchovy fillets dry, then chop them finely. Place them in a bowl with the garlic, lemon zest and juice and parsley. Season to taste and whisk in the oil. As anchovies are salty, you may not need any salt.
Place a ridged, iron grill pan or a large nonstick frying pan over a medium-high heat. Brush the pan with oil and season the salmon with salt and pepper on both sides.
When the pan is very hot, place the fillets on it, flesh side down, and cook for 6 minutes, then turn them over and continue cooking for a further 4 minutes, or until the flesh is opaque.
Arrange on four warm plates, drizzle the dressing over them and garnish with a sprig of parsley. Serve the salmon hot or at room temperature.