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Barbecued Salmon and Wilted Spinach with Anchovy Butter
Ingredients
  • 4 x 200g salmon fillets (with skin on)
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  • sea salt
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  • extra virgin olive oil
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  • 1 fresh lime, quartered
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  • freshly ground black pepper
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  • For the anchovy butter
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  • 250g unsalted butter, at room temperature
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  • 125g anchovy fillets
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  • juice of ½ lemon
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  • freshly ground black pepper
  •  
  • For the Spinach
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  • 60ml extra virgin olive oil
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  • 2 cloves garlic, sliced
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  • 2 bunches English spinach, stems removed, washed
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  • sea salt
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  • pinch of chilli flakes
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  • 1 lemon, quartered
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  • freshly ground black pepper
Note: Ingredients may have been altered from the original.
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