
Devices & Accessories
Salmon Fillets with Buckwheat and Asparagus
Prep. 20 min
Total 40 min
4 portions
Ingredients
-
orange zest1 tsp
-
orange juice (approx. 1 orange)100 g
-
honey30 g
-
wasabi paste (optional) to taste¼ tsp
-
fresh flat-leaf parsley leaves only4 sprigs
-
fresh dill leaves only2 sprigs
-
fresh coriander leaves only4 sprigs
-
fresh salmon fillets skin optional (approx. 500-600 g total)4
-
sea salt plus extra to taste1 - 2 pinches
-
ground black pepper plus extra to taste1 - 2 pinches
-
leek white part only, quartered1
-
extra virgin olive oil20 g
-
butter20 g
-
buckwheat grains300 g
-
dry white wine100 g
-
water750 g
-
vegetable stock paste (see Tips)2 Tbsp
-
lemon juice (approx.1 lemon)40 g
-
asparagus woody ends removed and cut in half1 bunch
-
roasted, unsalted cashew nuts (optional)100 g
-
sunflower seeds30 g
-
goat's cheese crumbled50 g
Nutrition per 1 portion
Calories
993 kcal /
4171 kJ
Protein
63.7 g
Fat
51.9 g
Carbohydrates
65.5 g
Fibre
8.4 g
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10 Recipes
UK and Ireland
UK and Ireland
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