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.
Ingredients
- 500 g fresh New Zealand salmon cut into 250g portions
- ¼ cup fresh lime juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 thumb ginger grated
- 1 red chilli deseeded and finely chopped
- ¼ tsp 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
dressing
- 2 tbsp red wine vinegar
- 1 tsp lemon juice
- ¼ tsp Dijon mustard
- 1 tsp honey
- ⅓ cup olive oil
- salt & pepper to serve
Instructions
- 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.
Tried this recipe?Let us know how it was!
I love salmon and buckwheat combination!
Great job! Awesome recipe!
Thanks! 🙂