Salmon on buckwheat

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4.2 6
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 250 g Buckwheat
  • 300 g Leeks (leek)
  • 250 g red pepper
  • 3-4 Tbsp Oil
  • 450 ml Vegetable broth
  • 4 Lachsfilets (ca. 125 g)
  • 7-10 Tbsp white pepper
  • 50 ml low-fat cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Dill

Directions

  1. 1

    Put buckwheat in a sieve, wash thoroughly and drain well. Clean the leek, cut it half lengthwise and wash thoroughly. Cut the leek into rings. Clean, wash and cut the peppers into pieces.

  2. 2

    Heat 2 tablespoons of oil in a wide saucepan. Sauté leek and pepper pieces while turning for 2-3 minutes. Add buckwheat and sauté for about 2 minutes, turning. Add stock, bring to the boil, cover and cook over a low heat for 15-20 minutes until tender.

  3. 3

    Meanwhile wash the salmon, dab dry and season with salt. Heat 1-2 tablespoons of oil in a coated frying pan. Fry salmon over medium heat while turning for 6-8 minutes. Remove and season with white pepper.

  4. 4

    Stir the cream into the vegetable buckwheat, season with a little salt and pepper. Arrange the vegetable buckwheat and salmon fillet on plates. Garnish with dill if desired.

Nutrition Facts

KCAL
580 kcal
CARBS
49 g
FATS
28 g
PROTEINS
32 g

Categories & Tags

Main Dishes