Salmon steaks with caper and anchovy salsa
Prep time: 15 minsTotal time: 
Salmon steaks with caper and anchovy salsa
Prep time: 15 minsTotal time: 
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- 6 salmon steaks
- 2 tbsp olive oil
For the salsa:
- 1 tsp wasabi paste or powder
- 2 limes, zest of 1 and juice of 2, plus wedges to serve
- 1 small red onion, finely chopped
- 50g tin anchovies in extra-virgin olive oil
- 4 tbsp extra-virgin olive oil, plus extra to oil rack
- 50g capers, drained and rinsed
- 2 tbsp chopped dill, plus extra to serve
- 2 tbsp chopped flat-leaf parsley
Step by step
-
Put the salmon in a flat dish, tip over the oil, season, cover and set aside.
-
Mix together the wasabi, lime zest and juice and onion. Finely chop the anchovies and add, along with the oil from the tin and the extra-virgin olive oil. Stir in the capers, dill and parsley. Cover and put in a cool place.
-
Light a barbecue. When hot, oil the rack. Cook the salmon for 3 minutes each side. Scatter with extra dill and serve with the salsa and lime wedges.
TipYou can also cook the salmon on a griddle indoors, if it's not barbecue weather.
