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Betty Bossi Koch-Center
How it's done
Place the fennel seeds in a mortar along with all the other ingredients up to and including the pepper, crush. Rub the mixture into the salmon, cover and leave to marinate in the fridge for approx. 30 mins.
Mix the mustard, balsamic, oil, lemon zest and lemon juice in a bowl, season. Add the chickpeas, spring onions and pomegranate seeds, mix.
Drizzle the salmon with the oil. With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 10 mins. all over. Serve the salmon with the chickpea salad, garnish with the reserved spring onion greens.
|Serve with:||Lemon wedges.|
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