Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

3.8 16 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

orange peel thin skin only, no white pith
½ oz
sugar
1 tsp
freshly squeezed orange juice (approx. 2 med. oranges)
3 ½ oz
honey
1 oz
wasabi paste (optional) to taste
¼ tsp
fresh parsley, leaves only (approx. 35 leaves)
4 sprigs
fresh dill leaves only (approx. 28 clumps)
2 sprigs
fresh cilantro leaves only (approx. 42 leaves )
4 sprigs
fresh salmon fillets skinless (approx. 16-24 oz total)
4
salt plus extra to taste
1 - 2 pinches
ground black pepper plus extra to taste
1 - 2 pinches
leeks white part only, quartered (approx. 5.5 oz total)
2
extra virgin olive oil
2 oz
salted butter
1 oz
dry white wine
3 ½ oz
water
32 ½ oz
vegetable stock paste (see Tip)
2 tbsp
buckwheat groats
8 oz
freshly squeezed lemon juice (approx. 2 small lemons)
1 - 2 oz
asparagus trimmed and halved (approx. 1 bunch)
14 - 15 oz
cashews, roasted, unsalted (optional)
3 ½ oz
unsalted pumpkin seeds
1 oz
1 oz unsalted sunflower seeds
goat cheese crumbled
2 oz

Difficulty

medium

Nutrition per 1 portion

Protein 50 g

Calories 4347 kJ / 1039 kcal

Fat 57 g

Fibre 12 g

Carbohydrates 86 g

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