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Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
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Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
3.8 ( 16 avaliações )
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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

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