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Salmon Fillets with Buckwheat and Asparagus
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Salmon Fillets with Buckwheat and Asparagus

3.7 (3 évaluations )
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Ingrédients

  • 1 tsp orange zest
  • 100 g orange juice (approx. 1 orange)
  • 30 g honey
  • ¼ tsp wasabi paste, to taste (optionnel)
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 2 sprigs fresh dill, leaves only
  • 4 sprigs fresh coriander, leaves only
  • 4 fresh salmon fillets, skin optional (approx. 500-600 g total)
  • 1 - 2 pinches sea salt, plus extra to taste
  • 1 - 2 pinches ground black pepper, plus extra to taste
  • 1 leek, white part only, quartered
  • 20 g extra virgin olive oil
  • 20 g butter
  • 300 g buckwheat grains
  • 100 g dry white wine
    ou 100 g verjuice
  • 750 g water
  • 2 Tbsp vegetable stock paste (see Tips)
  • 40 g lemon juice (approx.1 lemon)
  • 1 bunch asparagus, woody ends removed and cut in half
  • 100 g roasted, unsalted cashew nuts (optionnel)
  • 30 g sunflower seeds
  • 50 g goat's cheese, crumbled
Infos nut.
par 1 portion
Calories
4171 kJ / 993 kcal
Protides
63.7 g
Glucides
65.5 g
Lipides
51.9 g
Fibre
8.4 g

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