Helen RandellChar-grilled salmon with parsley relish
July 14th 2010 20:38
I have to confess, I am not a big fan of fish. Terrible I know, especially when you consider I live with a great fisherman and that we are often privy to wonderful seafood donations. But, dear reader, I am trying.
It used to be that I would go for a fish curry, or something else strong to mask the 'fishiness'. Then I decided I'd just go for mild white fish which didn't taste very much like fish at all, and bit by bit we are getting more seafood into our diet.
The special part of this recipe is really the relish. The parsley combined with the saltiness of the anchovies and capers is perfect to compliment the simple grilling of the salmon.
This relish recipe is taken from the CSIRO Total Wellbeing Diet.
Char-grilled salmon with parsley relish
Heat a grill pan to high and then place lightly oil salmon fillets, flesh side down, on to the grill, cooking for about 4 minutes. Turn and cook for a further four minutes. Do not overcook as the fish will become dry.
Parsley Relish (makes about 1 1/2 cups)
1 bunch flat leaf parsley
6 anchovy fillets
2 tablespoons baby capers
grated zest of 2 lemons
1/2 cup lemon juice
1/4 cup olive oil
Place all ingredients except the oil into a food processor. Lightly process, then with the motor still running, add enough oil to form a thick paste. Season to taste. Can also be served with other meats.
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