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Cmcnamara623
Salmon fillet with herb topping
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Ingredients
Directions
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Cut the butter into thin slices. Rub the pieces of salmon fillet on the pink side with half of the ras el hanout and the lemon juice (keep a little). Place the pieces of salmon next to each other in the roasting pan and cover them with slices of butter. Put in the refrigerator until use.
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In a bowl, stir up the mascarpone with a little lemon juice, the rest of the el Hanout and some salt. Store covered at room temperature.
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Slide the roasting pan with salmon onto the grid in the middle of the oven and switch the oven to 180 ° C. Let the salmon warm up in 20-25 minutes, inside it may be just a little rosé.
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Place the pieces of salmon on a warm flat dish and sprinkle with parsley, coriander, chives and pomegranate seeds. Stir 2 tablespoons of the moisturizer through the mascarpone and serve the sauce separately. Tasty with roasted green vegetables.
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Nutrition
620Calories
Fat72% DV47g
Protein86% DV43g
Carbs2% DV6g
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