Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 3 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, ready-made (optional) to taste
¼ tsp
mixed fresh herbs leaves only (e. g. parsley, dill, coriander)
10 - 12 sprigs
fresh salmon fillets, skinless boneless (approx. 4 fillets)
400 g
fine salt plus extra to taste
1 - 2 pinches
freshly ground black pepper plus extra to taste
1 - 2 pinches
green asparagus trimmed (see tip)
500 g
leek white part only, cut into quarters (approx. 160 g)
160 g
extra virgin olive oil
20 g
butter
20 g
buckwheat grains
300 g
300 g white jasmine rice
dry white wine
100 g
water
750 g
vegetable stock paste, homemade
2 tbsp
2 vegetable stock cubes (each for 0.5 l)
lemon juice (approx.1 lemon)
40 g
pumpkin seeds
30 g
30 g sunflower seeds
cashew nuts, roasted, unsalted (optional)
100 g
goat's cheese crumbled (optional)
50 g

Difficulty

easy

Nutrition per 1 portion

Protein 63.7 g

Calories 4171 kJ / 993 kcal

Fat 51.9 g

Fibre 8.4 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®.

Sign up for free More information

Also featured in

Varoma cooking 10 Recipes
Switzerland

You might also like...

Smooth fennel and carrot soup

40 min

Lentil and chorizo stew

3 h 45 min

Spinach potato soup with savoury egg custard

45 min

Steamed aubergine and ricotta lasagne

1 h 25 min

Lamb’s lettuce cream soup, Broccoli with olive sauce

45 min

Shrimp and Parmesan Polenta Cups

45 min

Sardines in parcels with green bean salad

No ratings

Beetroot soup with herb dumplings

1 h 10 min

Spelt and chicken salad

1 h 15 min

Turkey roulade with pancetta and porcini sauce

50 min

Paella with kidney beans

55 min

Chicken with egg and almond sauce

45 min