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Biddy7018
Salmon with hummus and dukkah
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Ingredients
Directions
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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.
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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.
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Preheat the oven to 180ºC. Grind the chickpeas, lemon juice, garlic, olive oil and possibly the sesame paste (tahini) into a creamy hummus.
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Season with salt and pepper. Place the salmon in a baking dish and bake in the oven for about 15 minutes.
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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.
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Tasty with couscous and grilled vegetables.
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Nutrition
550Calories
Fat51% DV33g
Protein72% DV36g
Carbs7% DV21g
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