Grilled wild salmon with anchovies, capers & lentils - Good Food Middle East
A delicious dish that is perfect cooked on the griddle or the barbecue
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Ingredients
- 4 lemons
- 16 salted anchovies, rinsed, filleted and dried
- extra-virgin olive oil, for drizzling
- 8 tbsp capers, well rinsed
- 6 tbsp finely chopped fresh flat leaf parsley
- 1 side of wild salmon, from a 3½ kg/7lb 8oz fish, cut into 8, 175/6oz portions
- 300g small brown lentils, such as Castelluccio or Puy
- 2 garlic cloves, peeled
- 2 sprigs of sage (8-10 leaves)
- 6 tbsp extra-virgin olive oil
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