Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.1 29 rating

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

Agedashi tofu

30 min

Shredded chicken noodle salad with green miso (Diabetes)

35 min

Mediterranean octopus salad

40 min

Prawn saganaki with feta

35 min

Chicken Waldorf salad

40 min

Parmesan gelato

4 h 30 min

Baked salmon sushi cups

No ratings

Mini vegetable egg bites

No ratings

Shiraz and black pepper pate

No ratings

Versatile smooth soup

45 min

Beetroot carpaccio with burrata

1 h 25 min

Sicilian prawn salad

40 min

Show all