Salmon on Buckwheat Salad


The benefits of eating salmon regularly are well-known. Full of omega 3 fatty acids, selenium, vitamins B6 and B12, protein and vitamin D, this delicious fish is good for every part of your body – brain, bones, joints and eyes. Add to it a simple salad, and you’ve got a dinner everyone will enjoy.

Salmon on Buckwheat Salad

Preparation: 15 minutes (excluding marinating and cooking buckwheat). Serves 2.


  • 500g fresh New Zealand salmon, cut into 250g portions
  • ¼ cup fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 thumb ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • ¼ teaspoon rock salt
  • Black pepper

Buckwheat Salad

  • 1 cup buckwheat, cooked according to packet instructions, drained and cooled
  • 1 red onion, thinly sliced
  • Handful baby leaf greens


  • 2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • Salt & pepper, to serve


  • Mix marinade ingredients together, pour over salmon steaks. Transfer salmon and marinade to a FoodSaver bag, seal and marinade for 12 minsalmon-on-buckwheat-noodles-nov-2016utes.
  • Bring ½ pan of water to the boil and reduce to a simmer. Place sealed bags in pan, cover and simmer for 12-15 minutes
  • Meanwhile, mix together buckwheat, red onion and greens. Whisk together all dressing ingredients and add through the salad to taste.
  • Carefully remove salmon bags from the water and cut along the top to open. Slide salmon and some of the marinade onto buckwheat salad and serve.
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