Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 évaluations

Prép. 20min

Total 40min

4 portions

Ingrédients

orange zest
1 tsp
orange juice (approx. 1 orange)
100 g
honey
30 g
wasabi paste (optionnel) 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 (optionnel)
100 g
pepitas or sunflower seeds
30 g
fresh goat's cheese crumbled
50 g

Niveau

facile

Infos nut. par 1 portion

Sodium 2135.9 mg

Protides 63.7 g

Calories 4171 kJ / 993 kcal

Lipides 51.9 g

Fibre 8.4 g

Graisses saturées 13.1 g

Glucides 65.5 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

All-in-one meals 11 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Tummy tonic shot

5min

Energy shot

5min

Power green smoothie

5min

Salmon with fennel and apple salad

1h 20min

Roasted eggplant

1h 35min

Tofu chocolate ice cream

6h 10min

Vienna sausages with split pea soup

1h 10min

Whole cauliflower with pea purée

40min

Brussels sprouts pasta with hazelnut dressing

30min

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1h

Spicy eggs with tomato sauce

30min

Overnight berry breakfast

24h 5min