Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 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 skinless, boneless salmon fillets (approx. 500-600 g total)
4
sea salt plus extra to season
1 - 2 pinches
ground black pepper plus extra to season
1 - 2 pinches
leek white part only, cut into quarters (approx. 160 g)
1
extra virgin olive oil
20 g
butter
20 g
buckwheat
300 g
verjuice or dry white wine
100 g
water
750 g
Vegetable stock paste (see Tips)
2 tbsp
lemon juice (approx.1 lemon)
40 g
asparagus trimmed and cut into halves
1 bunch
roasted unsalted cashew nuts (optional)
100 g
pepitas or sunflower seeds
30 g
fresh goat's cheese crumbled
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 2135.9 mg

Protein 63.7 g

Calories 4171 kJ / 993 kcal

Fat 51.9 g

Fibre 8.4 g

Saturated Fat 13.1 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 meals 11 Recipes
Australia and New Zealand

You might also like...

Fish and mixed vegetable parcels

1h 15min

Asparagus with Parmesan rice and lemon sabayon sauce

1h

Salmon, quinoa, feta and mixed vegetable salad

50min

Pea and ginger soup, lemon salmon with broccoli

50min

Turmeric fish

30min

Ukrainian borscht

35min

Balsamic salmon and zucchini noodles (Thermomix® Spiralizer, using modes)

35min

Brussels sprouts and buckwheat winter salad

45min

Spiced fennel and silverbeet with fried eggs

35min

Steamed salmon with broccoli pesto

25min

Eggplant with burghul

55min

Quinoa salad with chicken and avocado

1h 15min