Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

Salmon Fillets with Orange Glaze, Buckwheat Risotto and Steamed Asparagus

3.8 16 valoraciones

Prep. 20min

Total 40min

4 portions

Ingredientes

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 (opcional) 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 (opcional)
3 ½ oz
unsalted pumpkin seeds
1 oz
1 oz unsalted sunflower seeds
goat cheese crumbled
2 oz

Inf. nutricional por 1 portion

Calorías 1039 kcal / 4347 kJ

Proteína 50 g

Grasa 57 g

Carbohidratos 86 g

Fibra 12 g

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