Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 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 (optional) to taste
¼ tsp
fresh flat-leaf parsley leaves only
4 sprigs
fresh dill leaves only
2 sprigs
fresh coriander leaves only
4 sprigs
fresh skinless, boneless salmon fillets (approx. 500-600 g total)
4
sea salt plus extra to season
1 - 2 pinches
ground black pepper plus extra to season
1 - 2 pinches
leek white part only, cut into quarters (approx. 160 g)
1
extra virgin olive oil
20 g
butter
20 g
buckwheat
300 g
verjuice or dry white wine
100 g
water
750 g
Vegetable stock paste (see Tips)
2 tbsp
lemon juice (approx.1 lemon)
40 g
asparagus trimmed and cut into halves
1 bunch
roasted unsalted cashew nuts (optional)
100 g
pepitas or sunflower seeds
30 g
fresh goat's cheese crumbled
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 2135.9 mg

Protein 63.7 g

Calories 4171 kJ / 993 kcal

Fat 51.9 g

Fibre 8.4 g

Saturated Fat 13.1 g

Carbohydrates 65.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

All-in-one meals 11 Recipes
Australia and New Zealand

You might also like...

Show all

Chipotle bean and corn salad

40 min

Chilli and cheese nachos

35 min

Patatas bravas with chorizo

1 h 20 min

Turmeric lime chicken skewers

1 h 30 min

Salmon, quinoa, feta and mixed vegetable salad

50 min

Herbed chicken hors d'oeuvres

35 min

Xian rou bao zi (steamed pork buns)

2 h 30 min

Curried couscous, carrot and chickpea salad

15 min

Agedashi tofu

30 min

Sushi salad

1 h

Warm Mediterranean couscous salad

30 min

Soba noodle and tofu salad

35 min

Show all