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Honey and sesame seed salmon with aubergine caviar and yogurt dill sauce
Ingredients
For the salmon
- 200g salmon
- Good drizzle honey
- 1 tbsp sesame seeds
For the aubergine caviar
- 1 medium aubergine
- 2 cloves garlic
- 2-3 tbsp olive oil
- 1 tsp cumin
- Fresh mint leaves
- Salt and pepper
For the dill yogurt
- 1 cup plain yogurt
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped fresh dill
Method
To make the aubergine caviar, heat the oven to 200°C. Halve the aubergine lengthwise and lightly brush the bottoms with olive oil so it won’t stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft for 25-30 minutes. When the aubergine is cooked, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin to taste before stirring in the mint leaves. Next, prepare the salmon. Heat a griddle pan and seal the salmon on both sides. Drizzle with honey and cover with sesame seeds. Bake in the oven at 200`c for 10 minutes. For the dill yogurt, blend together the yogurt, mustard, lemon juice and dill. Cover, and refrigerate until serving.
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