Salmon bagel burger with pea hummus
Ingredients
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baking dish, oven, fine grater, cutting board, knife, paper towel, food processor, tongs, grill pan
Nutrition per serving
Step 1/ 5
- 6 cherry tomatoes
- 300 g salmon filet
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 lime (zest)
- salt
- pepper
- baking dish
- oven
- fine grater
- cutting board
- knife
- paper towel
Preheat oven to 180°C/360°F. Halve cherry tomatoes and set aside. Wash and dry salmon filet, and place it in a baking dish. Drizzle with some of the olive oil. Season with salt, pepper, garlic powder, and lime zest.
Step 2/ 5
Place the salmon filet in the oven and bake at 180°C/360°F for approx. 15 min.
Step 3/ 5
- 130 g chickpeas
- 100 g peas
- 1 tsp tahini
- 10 g parsley
- 5 g mint
- 1 clove garlic
- 2 tbsp olive oil
- salt
- pepper
- food processor
Meanwhile, add chickpeas, peas, tahini, parsley, mint, garlic, olive oil, lime juice, salt, and pepper to a food processor. Purée for approx. 30 sec. until creamy. Set the pea hummus aside.
Step 4/ 5
- 2 bagels
- tongs
- grill pan
- knife
Halve the bagels and toast briefly on both sides. Remove the salmon filet from the oven and pull apart with a fork.
Step 5/ 5
- 2 tsp horseradish
- chopped parsley for serving
Spread 1 tsp of horseradish and 3 tbsp of pea hummus onto the base of each bagel. Top with a layer of pulled salmon, 3 halves of cherry tomatoes, and some chopped parsley. Cover with the top half of each bagel and enjoy!
Enjoy your meal!
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