Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 3 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

orange zest
1 tsp
orange juice (approx. 1 orange)
100 g
honey
30 g
wasabi paste, ready-made (optional) to taste
¼ 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 taste
1 - 2 pinches
freshly ground black pepper plus extra to taste
1 - 2 pinches
green asparagus trimmed (see tip)
500 g
leek white part only, cut into quarters (approx. 160 g)
160 g
extra virgin olive oil
20 g
butter
20 g
buckwheat grains
300 g
300 g white jasmine rice
dry white wine
100 g
water
750 g
vegetable stock paste, homemade
2 tbsp
2 vegetable stock cubes (each for 0.5 l)
lemon juice (approx.1 lemon)
40 g
pumpkin seeds
30 g
30 g sunflower seeds
cashew nuts, roasted, unsalted (optional)
100 g
goat's cheese crumbled (optional)
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

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Also featured in

Varoma cooking 10 Recipes
Switzerland

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