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Roasted Salmon with Lentil "Caviar"
Ingredients
- 2 cups water
- ½ cup black lentils, picked over and rinsed
- 3 tablespoons capers, rinsed and chopped
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1 tablespoon chopped pitted dates, packed
- ½ teaspoon salt, divided
- 1 ¼ pounds wild-caught salmon fillet, pin bones removed
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground white pepper
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