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Sandwich pulled salmon with pickled fennel
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Ingredients
Directions
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Preheat the oven to 180ºC. Saute fennel and onion with a mandolin or peeler in thin slices.
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Sprinkle with the oil, lemon juice and a good pinch of salt and leave covered for at least 30 minutes. Meanwhile, mix the sambal with the thyme, cumin and barbecue sauce and swirl the salmon through this mixture.
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Place the salmon in an oven dish and bake in the oven for about 20 minutes. Remove the cooked salmon with 2 forks and sprinkle some of the cooking liquid from the dish.
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Serve the pulled salop a ball with the pickled fennel and some extra barbecue sauce.
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Nutrition
495Calories
Fat37% DV24g
Protein62% DV31g
Carbs12% DV35g
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