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523 kcal
40 min
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x portion

NaN g

523 kcal

x g

2 kcal

522.8
Calories
26.1g
Prot.
27.1g
Fat
46.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Salmon1× piece (100 g)
  • Buckwheat4× tablespoon (48 g)
  • Radish red3× root (45 g)
  • Cucumber4× slice (40 g)
  • Lemon1× slice (10 g)
  • Olive oil1× tablespoon (10 g)
  • Thyme, dried, ground2× teaspoon (6 g)
  • Mustard, smooth0.5× teaspoon (5 g)
  • Rosemary, dried1× pinch (1 g)
  • Salt2× pinch (1 g)
  • Pepper, black0.5× pinch (0.5 g)
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recipe

  1. 1. Rinse the buckwheat under cold water. In a pot, bring water to a boil in a 2:1 water-to-buckwheat ratio. Add the buckwheat, reduce the heat to low, cover, and simmer for 15-20 minutes or until tender. Drain any excess water and leave to cool.

    1. 1. Rinse the buckwheat under cold water. In a pot, bring water to a boil in a 2:1 water-to-buckwheat ratio. Add the buckwheat, reduce the heat to low, cover, and simmer for 15-20 minutes or until tender. Drain any excess water and leave to cool.

  2. 2. In a small bowl, mix half of the olive oil with lemon zest, Dijon mustard, dried herbs, salt, and pepper. Spread this mixture over the salmon fillet.

    1. 2. In a small bowl, mix half of the olive oil with lemon zest, Dijon mustard, dried herbs, salt, and pepper. Spread this mixture over the salmon fillet.
    2. 2. In a small bowl, mix half of the olive oil with lemon zest, Dijon mustard, dried herbs, salt, and pepper. Spread this mixture over the salmon fillet.

  3. 3. Heat a pan over medium heat. Grill the salmon, skin-side down first, for about 4-5 minutes on each side or until cooked through. Set aside to rest.

    1. 3. Heat a pan over medium heat. Grill the salmon, skin-side down first, for about 4-5 minutes on each side or until cooked through. Set aside to rest.

  4. 4. In a bowl, mix the cooled buckwheat, diced bell pepper, cucumber, radish, and chopped parsley. Drizzle the salad with the remaining olive oil and lemon juice, mixing well.

    1. 4. In a bowl, mix the cooled buckwheat, diced bell pepper, cucumber, radish, and chopped parsley. Drizzle the salad with the remaining olive oil and lemon juice, mixing well.

  5. 5. Arrange the salad on a plate. Top with the herb-crusted salmon fillet.

    1. 5. Arrange the salad on a plate. Top with the herb-crusted salmon fillet.
    2. 5. Arrange the salad on a plate. Top with the herb-crusted salmon fillet.
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