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Salmon Fillets with Buckwheat and Asparagus

Salmon Fillets with Buckwheat and Asparagus
4.0 4 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 salmon fillets skin optional (approx. 500-600 g total)
    4
  • sea salt plus extra to taste
    1 - 2 pinches
  • ground black pepper plus extra to taste
    1 - 2 pinches
  • leek white part only, quartered
    1
  • extra virgin olive oil
    20 g
  • butter
    20 g
  • buckwheat grains
    300 g
  • dry white wine
    100 g
    100 g verjuice
  • water
    750 g
  • vegetable stock paste (see Tips)
    2 Tbsp
  • lemon juice (approx.1 lemon)
    40 g
  • asparagus woody ends removed and cut in half
    1 bunch
  • roasted, unsalted cashew nuts (optional)
    100 g
  • sunflower seeds
    30 g
  • goat's cheese crumbled
    50 g

Difficulty

easy

Nutrition per 1 portion

Protein 63.7 g
Calories 4171 kJ / 993 kcal
Fat 51.9 g
Fibre 8.4 g
Carbohydrates 65.5 g

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