• 2 x 180g salmon cutlets

  • 1 x preserved lemon

  • 2 shallots

  • 1 clove of garlic

  • 1 bay leaf

  • 3 anchovies

  • 1 cup of curly leaf parsley

  • 200g small green lentils

  • 200 ml of water


  • 1.

    Finely dice your shallots and garlic. Place 1 knob of butter in a pan and heat, lightly fry your anchovies, garlic and shallots. Add in green lentils, lightly fry and cover with water. Bring water to the boil and cook for 25 minutes.

  • 2.

    In a wok bring some water to the boil and add in preserved lemon rind. Place salmon in a bamboo basket, when you place the fish in the basket lay two pieces of preserved lemon underneath.

  • 3.

    Steam for about 15 minutes or until the salmon is cooked to your liking.

  • 4.

    Serve salmon on a bed of lentils and enjoy.


For more information and recipes from this series, click on the following link

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