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
- 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 minutes.
- 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.