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Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus
4.0 30 ratings
Prep. 20 min
Total 40 min
4 portions
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Ingredients

  • orange zest
    1 tsp
  • orange juice (approx. 1 orange)
    100 g
  • honey
    30 g
  • wasabi paste (optional) to taste
    ¼ tsp
  • fresh flat-leaf parsley leaves only
    4 sprigs
  • fresh dill leaves only
    2 sprigs
  • fresh coriander leaves only
    4 sprigs
  • fresh skinless, boneless salmon fillets (approx. 500-600 g total)
    4
  • sea salt plus extra to season
    1 - 2 pinches
  • ground black pepper plus extra to season
    1 - 2 pinches
  • leek white part only, cut into quarters (approx. 160 g)
    1
  • extra virgin olive oil
    20 g
  • butter
    20 g
  • buckwheat
    300 g
  • verjuice or dry white wine
    100 g
  • water
    750 g
  • Vegetable stock paste (see Tips)
    2 tbsp
  • lemon juice (approx.1 lemon)
    40 g
  • asparagus trimmed and cut into halves
    1 bunch
  • roasted unsalted cashew nuts (optional)
    100 g
  • pepitas or sunflower seeds
    30 g
  • fresh goat's cheese crumbled
    50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 2135.9 mg
Protein 63.7 g
Calories 4171 kJ / 993 kcal
Fat 51.9 g
Fibre 8.4 g
Saturated Fat 13.1 g
Carbohydrates 65.5 g

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