• 6 salmon steaks
  • 2 tbsp olive oil

For the salsa:

  • 3 limes
  • 1 tsp wasabi paste
  • 1 small red onion, finely chopped
  • 50 g tin anchovies in extra-virgin olive oil
  • 4 tbsp extra-virgin olive oil, plus extra to oil rack
  • 50 g capers, drained and rinsed
  • 2 tbsp chopped dill, plus extra to serve
  • 2 tbsp chopped flat-leaf parsley


  1. 1

    Put the salmon in a flat dish, tip over the oil, season, cover and set aside.

  2. 2

    Zest one lime and juice two limes. 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.

  3. 3

    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 cut into wedges.


    Kitchen secret: you can also cook the salmon on a griddle indoors, if it's not barbecue weather.

Nutritional Details

Each serving provides
  • Energy 1717kj 410kcal 21%
  • Fat 30.3g 43%
  • Saturates 5.1g 26%
  • Sugars 1.5g 2%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

2.4g carbohydrate 0.8g fibre 31.5g protein

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