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Salmon with salsa verde
- 1 x 25g pack dill , roughly chopped
- 1 x 25g pack mint , tough stalks removed and roughly chopped
- 1 x 25g pack flat-leaf parsley , roughly chopped
- 1 x 25g pack chives , roughly chopped
- 1 tbsp wholegrain mustard
- 2 tbsp capers
- 2 tbsp toasted pine nuts
- 1 x 200g tin green olive stuffed with anchovies, drained (85g)
- 2 lemons , juice only
- 4 salmon fillets
- 175g wild and white basmati rice
- 50g stoned marinated black kalamata olives
- 75g toasted pine nuts
- 1 red pepper , chopped
Directions:View on BBC Good Food
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