Photo: Caroline Attwood
Grilled wild salmon with anchovies, capers & lentils
10 ingredients
Serves 8
openrecipes
A delicious dish that is perfect cooked on the griddle or the barbecue
Estimated Nutrition (whole recipe, rough)
463
Calories
30g
Protein
27g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 3.5kg/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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes