Salmon fillets with buckwheat and asparagus

Name: Salmon fillets with buckwheat and asparagus
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 tsp orange zest; 100 g orange juice; 30 g honey; 10 - 12 sprigs mixed fresh herbs; 400 g fresh salmon fillets, skinless; 1 - 2 pinches fine salt; 1 - 2 pinches freshly ground black pepper; 500 g green asparagus; 160 g leek; 20 g extra virgin olive oil; 20 g butter; 300 g buckwheat grains; 100 g dry white wine; 750 g water; 2 tbsp vegetable stock paste, homemade; 40 g lemon juice; 30 g pumpkin seeds; 50 g goat's cheese

4.0 (3 ratings)

Difficulty easy

Preparation time 20 min

Total time 40 min

Serving size 4 portions

Ingredients

1 tsp orange zest
100 g orange juice (approx. 1 orange)
30 g honey
¼ tsp wasabi paste, ready-made, to taste (optional)
10 - 12 sprigs mixed fresh herbs, leaves only (e. g. parsley, dill, coriander)
400 g fresh salmon fillets, skinless, boneless (approx. 4 fillets)
1 - 2 pinches fine salt, plus extra to taste
1 - 2 pinches freshly ground black pepper, plus extra to taste
500 g green asparagus, trimmed (see tip)
160 g leek, white part only, cut into quarters (approx. 160 g)
20 g extra virgin olive oil
20 g butter
300 g buckwheat grains
or 300 g white jasmine rice
100 g dry white wine
750 g water
2 tbsp vegetable stock paste, homemade
or 2 vegetable stock cubes (each for 0.5 l)
40 g lemon juice (approx.1 lemon)
30 g pumpkin seeds
or 30 g sunflower seeds
100 g cashew nuts, roasted, unsalted (optional)
50 g goat's cheese, crumbled (optional)

Nutrition: per 1 portion
Calories: 4171 kJ / 993 kcal
Protein: 63.7 g
Carbohydrates: 65.5 g
Fat: 51.9 g
Fibre: 8.4 g