Starters & salads
Salmon fillets with buckwheat and asparagus
Please refer to Cookidoo® for the Vegetable stock paste recipe.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- orange zest
- 1 tsp
- orange juice
- 3.5 oz
- honey
- 1.1 oz
- fresh flat-leaf parsley
- 4 sprigs
- fresh dill
- 2 sprigs
- fresh coriander
- 4 sprigs
- fresh skinless, boneless salmon fillets
- 4
- sea salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
- leek
- 1
- extra virgin olive oil
- 0.7 oz
- butter
- 0.7 oz
- buckwheat
- 11 oz
- verjuice
- 3.5 oz
- water
- 1.7 lb
- Vegetable stock paste
- 2 tbsp
- lemon juice
- 1.4 oz
- asparagus
- 1 bunches
- pepitas
- 1.1 oz
- fresh goat's cheese
- 1.8 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 63.7 g
- Energy
- 4,154.7 kJ
- Calories
- 993 kcal
- Fat
- 51.9 g
- Fibre
- 8.4 g
- Carbohydrates
- 65.5 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗