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.