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Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- ½ oz orange peel thin skin only, no white pith
- 1 tsp sugar
- 3 ½ oz orange juice freshly squeezed (approx. 2 medium oranges)
- 1 oz honey
- ¼ tsp wasabi paste to taste (opcional)
- 4 sprigs fresh flat leaf parsley leaves only (approx. 35 leaves)
- 2 sprigs fresh dill leaves only (approx. 28 clumps of fine leaves)
- 4 sprigs cilantro leaves only (approx. 42 leaves )
- 4 fresh salmon fillets skinless (approx. 16-24 oz total)
- 1 - 2 pinches salt plus extra to taste
- 1 - 2 pinches ground black pepper plus extra to taste
- 2 leeks white part only, quartered (approx. 5.5 oz total)
- 2 oz extra virgin olive oil
- 1 oz salted butter
- 3 ½ oz dry white wine
- 32 ½ oz water
- 2 tbsp vegetable stock paste (see Tip)
- 8 oz buckwheat groats
- 1 - 2 oz lemon juice freshly squeezed (approx. 2 small lemons)
- 14 - 15 oz asparagus trimmed and cut into halves (approx. 1 bunch)
- 3 ½ oz cashews, roasted, unsalted (opcional)
-
1
oz unsalted pumpkin seeds
ou 1 oz unsalted sunflower seeds - 2 oz goat cheese crumbled
- Nutrição
- por 1 portion
- Energia
- 1039 kcal / 4347 kJ
- Proteína
- 50 g
- Gordura
- 57 g
- Hidratos de carbono
- 86 g
- Fibra
- 12 g
Nas coleções
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