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
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 purée 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 herb 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. I would suggest a Soave or a good quality dry rosé.
Other recipes from Fish Tales:
Spice-and-sesame-crusted tuna with wok-fried asparagus and courgettes and warm asian vinaigrette
Spiced fish tagine with cumin, coriander and cayenne pepper