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Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus
4.1 29 valutazione
Prep. 20min
Totale 40min
4 portions
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Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 2135.9 mg
Proteine 63.7 g
Calorie 4171 kJ / 993 kcal
Grassi 51.9 g
Fibre 8.4 g
Grassi saturi 13.1 g
Carboidrati 65.5 g

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Presente anche in

All-in-one meals 11 ricette
Australia e Nuova Zelanda

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