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Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
3.8 16 ratings
Prep. 20 min
Total 40 min
4 portions
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Ingredients

  • orange peel thin skin only, no white pith
    ½ oz
  • sugar
    1 tsp
  • orange juice freshly squeezed (approx. 2 medium oranges)
    3 ½ oz
  • honey
    1 oz
  • wasabi paste (optional) to taste
    ¼ tsp
  • fresh flat leaf parsley leaves only (approx. 35 leaves)
    4 sprigs
  • fresh dill leaves only (approx. 28 clumps of fine leaves)
    2 sprigs
  • cilantro leaves only (approx. 42 leaves )
    4 sprigs
  • fresh salmon fillets skinless (approx. 16-24 oz total)
    4
  • salt plus extra to taste
    1 - 2 pinches
  • ground black pepper plus extra to taste
    1 - 2 pinches
  • leeks white part only, quartered (approx. 5.5 oz total)
    2
  • extra virgin olive oil
    2 oz
  • salted butter
    1 oz
  • dry white wine
    3 ½ oz
  • water
    32 ½ oz
  • vegetable stock paste (see Tip)
    2 tbsp
  • buckwheat groats
    8 oz
  • lemon juice freshly squeezed (approx. 2 small lemons)
    1 - 2 oz
  • asparagus trimmed and cut into halves (approx. 1 bunch)
    14 - 15 oz
  • cashews, roasted, unsalted (optional)
    3 ½ oz
  • unsalted pumpkin seeds
    1 oz
    1 oz unsalted sunflower seeds
  • goat cheese crumbled
    2 oz

Nutrition per 1 portion

Calories 1039 kcal / 4347 kJ
Protein 50 g
Fat 57 g
Carbohydrates 86 g
Fibre 12 g

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