Salmon Steaks with Caper and Anchovy Salsa

reviewer4you.com

25 March 2024

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The umami-laden salsa prepared with capers, anchovies and herbs goes really well with grilled fish, meat and vegetables. It makes a nice dip for breadsticks or crudités, and is very good with boiled eggs. I used cilantro and dill for this quick and easy condiment recipe, but other herbs, like mint, arugula, tarragon and chives would make lovely substitutions.

Salmon Steaks with Caper and Anchovy Salsa

adapted from Sainsbury Magazine

	Caper and Anchovy Salsa
3×300 g-350 g Salmon steaks (or tuna, swordfish) Salt and freshly milled black pepper 30 ml Ghee (or olive oil)	1 tsp Wasabi paste or powder, optional 2 Organic limes, zest of 1 and juice of 2, plus wedges to serve 1 Shallot, finely chopped 50 g Anchovies in extra-virgin olive oil 4 tbsp Extra-virgin olive oil 50 g Capers, drained and rinsed (chopped if large) 2 tbsp Chopped dill, plus extra to serve 2 tbsp Cilantro or flat-leaf parsley, chopped

Season the salmon with salt and pepper. Cover and set aside while prepare the salsa.
Mix together the wasabi, lime zest and juice and chopped shallot. Finely chop the anchovies and add, along with the olive oil from the tin and the extra-virgin olive oil. Stir in the capers, dill and cilantro. Cover and put in a cool place.
Heat the ghee in a grill pan until hot. Cook the salmon for 3-5 minutes each side. Scatter with extra dill and serve with the salsa and lime wedges.