Salmon Fillets with Buckwheat and Asparagus

Salmon Fillets with Buckwheat and Asparagus

3.6 5 ratings

Prep. 20min

Total 40min

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 salmon fillets skin optional (approx. 500-600 g total)
4
sea salt plus extra to taste
1 - 2 pinches
ground black pepper plus extra to taste
1 - 2 pinches
leek white part only, quartered
1
extra virgin olive oil
20 g
butter
20 g
buckwheat grains
300 g
dry white wine
100 g
100 g verjuice
water
750 g
vegetable stock paste (see Tips)
2 Tbsp
lemon juice (approx.1 lemon)
40 g
asparagus woody ends removed and cut in half
1 bunch
roasted, unsalted cashew nuts (optional)
100 g
sunflower seeds
30 g
goat's cheese crumbled
50 g

Difficulty

easy

Nutrition per 1 portion

Protein 63.7 g

Calories 4171 kJ / 993 kcal

Fat 51.9 g

Fibre 8.4 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 FAMILY MEALS 10 Recipes
UK and Ireland

You might also like...

Gnocchi with Courgettes (TM5)

20min

Pasta with Hearty Vegetable Sauce

30min

Spiced Moroccan Lentil Soup

35min

Chickpea Stew with Vegetables

50min

Lentil and Chorizo Stew

4 h

Creamy Courgette Soup

35min

Moroccan Bean Soup

45min

Beetroot Soup, Horseradish Dumplings

1 h 15min

Stuffed vegetables

1 h 5min

Beetroot Soup with Herb Dumplings

1 h 10min

Beetroot Gazpacho With Horseradish Créme

1 h 40min

Spanish Green Lentil And Chorizo Soup

12 h 45min