Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 évaluations

Préparation 20min

Total 40min

4 portions

Ingrédients

orange zest
1 tsp
orange juice (approx. 1 orange)
100 g
honey
30 g
wasabi paste (optionnel) 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 (optionnel)
100 g
pepitas or sunflower seeds
30 g
fresh goat's cheese crumbled
50 g

Niveau

facile

Infos nut. par 1 portion

Sodium 2135.9 mg

Protides 63.7 g

Calories 4171 kJ / 993 kcal

Lipides 51.9 g

Fibre 8.4 g

Graisses saturées 13.1 g

Glucides 65.5 g

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Également présenté dans

All-in-one meals 11 Recettes
Australie et Nouvelle-Zélande

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