Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 valutazioni

Prep. 20min

Totale 40min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 2135.9 mg

Proteine 63.7 g

Calorie 4171 kJ / 993 kcal

Grassi 51.9 g

Fibre 8.4 g

Grassi saturi 13.1 g

Carboidrati 65.5 g

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Presente anche in

All-in-one meals 11 ricette
Australia e Nuova Zelanda

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