Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus
TM6 TM5

Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

3.7 (14 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
4347 kJ / 1039 kcal
Protein
50 g
Carbohydrates
86 g
Fat
57 g
Fiber
12 g

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