Salmon fillets with buckwheat and asparagus

Salmon fillets with buckwheat and asparagus

4.0 30 avaliações

Preparação 20min

Total 40min

4 portions

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 2135.9 mg

Proteína 63.7 g

Energia 4171 kJ / 993 kcal

Gordura 51.9 g

Fibra 8.4 g

Gordura saturada 13.1 g

Hidratos de carbono 65.5 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

All-in-one meals 11 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Vienna sausages with split pea soup

1h 10min

Spicy eggs with tomato sauce

30min

Cauliflower flammkuchen

1h

Power green smoothie

5min

Tummy tonic shot

5min

Roasted eggplant

1h 35min

Stretchy melty cheese

20min

Brussels sprouts pasta with hazelnut dressing

30min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1h 15min

Whole cauliflower with pea purée

40min

Spinach salad with crunchy quinoa and green goddess dressing

2h 50min

Eat your veggie gardens

15min