Salmon fillets with buckwheat and asparagus
TM6 TM5 TM31

Salmon fillets with buckwheat and asparagus

4.5 (15 ratings)

Ingredients

  • 1 tsp orange zest
  • 100 g orange juice (approx. 1 orange)
  • 30 g honey
  • ¼ tsp wasabi paste, to taste (optional)
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 2 sprigs fresh dill, leaves only
  • 4 sprigs fresh coriander, leaves only
  • 4 fresh boneless, skinless salmon fillets (approx. 500-600 g total)
  • 1 - 2 pinches sea salt, plus extra to taste
  • 1 - 2 pinches ground black pepper, plus extra to taste
  • 1 leek, white part only, cut into quarters (approx. 160 g)
  • 20 g extra virgin olive oil
  • 20 g butter
  • 300 g buckwheat
  • 100 g verjuice or dry white wine
  • 750 g water
  • 2 tbsp Vegetable stock paste (see Tips)
  • 40 g lemon juice (approx.1 lemon)
  • 1 bunch asparagus, trimmed and cut into halves
  • 100 g roasted unsalted cashew nuts (optional)
  • 30 g pepitas or sunflower seeds
  • 50 g goat's cheese, crumbled

Nutrition
per 1 portion
Calories
4171 kJ / 993 kcal
Protein
63.7 g
Carbohydrates
65.5 g
Fat
51.9 g
Saturated Fat
13.1 g
Fibre
8.4 g
Sodium
2135.9 mg

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