Dispositivi & Accessori
Salmon fillets with buckwheat and asparagus
Prep. 20min
Totale 40min
4 portions
Ingredienti
-
orange zest1 tsp
-
orange juice (approx. 1 orange)100 g
-
honey30 g
-
wasabi paste, ready-made (opzionale) to taste¼ tsp
-
mixed fresh herbs leaves only (e. g. parsley, dill, coriander)10 - 12 sprigs
-
fresh salmon fillets, skinless boneless (approx. 4 fillets)400 g
-
fine salt plus extra to taste1 - 2 pinches
-
freshly ground black pepper plus extra to taste1 - 2 pinches
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green asparagus trimmed (see tip)500 g
-
leek white part only, cut into quarters (approx. 160 g)160 g
-
extra virgin olive oil20 g
-
butter20 g
-
300 g white jasmine ricebuckwheat grains300 g
-
dry white wine100 g
-
water750 g
-
2 vegetable stock cubes (each for 0.5 l)vegetable stock paste, homemade2 tbsp
-
lemon juice (approx.1 lemon)40 g
-
30 g sunflower seedspumpkin seeds30 g
-
cashew nuts, roasted, unsalted (opzionale)100 g
-
goat's cheese crumbled (optional)50 g
Difficoltà
facile
Valori nutritivi per 1 portion
Proteine
63.7 g
Calorie
4171 kJ /
993 kcal
Grassi
51.9 g
Fibre
8.4 g
Carboidrati
65.5 g
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