Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
TM6 TM5

Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

3.8 (15 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
4347 kJ / 1039 kcal
Protein
50 g
Carbohydrates
86 g
Fat
57 g
Fibre
12 g

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all