Salmon Fillets with Buckwheat and Asparagus

Salmon Fillets with Buckwheat and Asparagus

3.6 5 ratings

Prep. 20 min

Total 40 min

4 portions

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

Energy 4171 kJ / 993 kcal

Fat 51.9 g

Fibre 8.4 g

Carbohydrates 65.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

ALL IN ONE FAMILY MEALS 10 recipes
UK and Ireland

You might also like...

Stuffed peppers with rice and tomato sauce

1 h

Braised Cod with Thyme and Lemon

40 min

Beetroot Carpaccio (TM5)

20 min

Chicken Soup with Egg and Lemon (Avgolemono)

1 h 15 min

Chestnut and Fennel Soup - Zuppa di castagne e finocchio

35 min

Vegetable Soup

35 min

Fish and Potatoes with Tomato Sauce

50 min

Carrot, Apple and Ginger Soup

35 min

Quinoa Broth

35 min

Spinach and Potato Soup with Savoury Egg Custard

45 min

Spinach, Lemon and Lentil Soup

50 min

Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

45 min