Devices & Accessories
Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
Prep. 20 min
Total 40 min
4 portions
Ingredients
-
orange peel thin skin only, no white pith½ oz
-
sugar1 tsp
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freshly squeezed orange juice (approx. 2 med. oranges)3 ½ oz
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honey1 oz
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wasabi paste (optional) to taste¼ tsp
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fresh parsley, leaves only (approx. 35 leaves)4 sprigs
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fresh dill leaves only (approx. 28 clumps)2 sprigs
-
fresh cilantro leaves only (approx. 42 leaves )4 sprigs
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fresh salmon fillets skinless (approx. 16-24 oz total)4
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salt plus extra to taste1 - 2 pinches
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ground black pepper plus extra to taste1 - 2 pinches
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leeks white part only, quartered (approx. 5.5 oz total)2
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extra virgin olive oil2 oz
-
salted butter1 oz
-
dry white wine3 ½ oz
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water32 ½ oz
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vegetable stock paste (see Tip)2 tbsp
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buckwheat groats8 oz
-
freshly squeezed lemon juice (approx. 2 small lemons)1 - 2 oz
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asparagus trimmed and halved (approx. 1 bunch)14 - 15 oz
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cashews, roasted, unsalted (optional)3 ½ oz
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1 oz unsalted sunflower seedsunsalted pumpkin seeds1 oz
-
goat cheese crumbled2 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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