Salmon with hummus and dukkah

Name: salmon with hummus and dukkah
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon hazelnut; 2 tablespoon Sesame seed; 1 teaspoon cumin seed; 1 teaspoon cumin powder (djinten); 1 teaspoon coriander powder (ketoembar); 1 teaspoon dried thyme; 400 gram chickpea; 1 lemon; 1 clove garlic; 2 tablespoon olive oil; 2 tablespoon sesame paste; 1 broken salmon fillet; 4 broken salmon fillet; 1 pomegranate; 1 hand coriander

Ingredients

Directions

Roast the thick hazelnuts, sesame, cumin and coriander powder for about 3 minutes in a dry, hot frying pan until the mixture starts to smell.
Allow to cool down, add the thyme and mix thoroughly in a food processor or with a mortar. Add 2 teaspoons of coarse salt, scoop in a bowl and keep separate.
Preheat the oven to 180ºC. Grind the chickpeas, lemon juice, garlic, olive oil and possibly the sesame paste (tahini) into a creamy hummus.
Season with salt and pepper. Place the salmon in a baking dish and bake in the oven for about 15 minutes.
In the meantime, beat the seeds from the pomegranate. Remove the salmon from the oven, brush generously with hummus and sprinkle with the dukkah, pomegranate seeds and coriander.
Tasty with couscous and grilled vegetables.