Name: SALMON AND BUCKWHEAT SALAD
Cook time: 35 min
Ingredients: 1 Lebanese cucumber; 1 red capsicum; 1 large avocado; 3 spring onions; 100 g feta cheese ((3.5oz)); 80 g baby spinach or rocket ((2.8oz)); 1/2 cup roasted, salted cashews ((75g)); Lemon wedges ((optional)); 500 g salmon fillets de-boned ((1lb 2oz)); 1 cup raw buckwheat ((220g)); 2 cups water ((500ml)); 2 tsp chicken stock powder; 3/4 cup plain, unsweetened yoghurt ((190ml)); 2/3 cup mint leaves (fairly well packed); 1/3 cup basil leaves (fairly well packed); 2 Tbsp lemon juice; 1/2 Tbsp honey; 1/2 tsp garlic powder

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This salmon and buckwheat salad is delicious, filling and packed with nutritious ingredients.

The green goddess dressing is SO good – you can drizzle on as much as you like because it’s really healthy too!! If you have some left over, it makes a great dip for veggie sticks or ready salted chips.

Feel free to switch out the salmon for white fish, chicken tenderloins or even lamb sausages.

If you’ve never had buckwheat in a meal before, it’s fairly mild and inoffensive tasting (and cost effective too)! You can find it in the bulk bins or as a pre-packaged product.

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SALMON AND BUCKWHEAT SALAD

Keyword: FISH, MAIN MEALS, SEAFOOD

Difficulty: Easy

Ready In: 35 minutes

Serves: 4

This salmon and buckwheat salad is filling and nutritious. The green goddess dressing is SO good - you can drizzle on as much as you like because it’s really healthy too!!

QUICK PRINT

Ingredients

SALAD

1 Lebanese cucumber
1 red capsicum
1 large avocado
3 spring onions
100 g feta cheese (3.5oz)
80 g baby spinach or rocket (2.8oz)
1/2 cup roasted, salted cashews (75g)
Lemon wedges (optional)

SALMON

500 g salmon fillets de-boned (1lb 2oz)

BUCKWHEAT

1 cup raw buckwheat (220g)
2 cups water (500ml)
2 tsp chicken stock powder

DRESSING

3/4 cup plain, unsweetened yoghurt (190ml)
2/3 cup mint leaves (fairly well packed)
1/3 cup basil leaves (fairly well packed)
2 Tbsp lemon juice
1/2 Tbsp honey
1/2 tsp garlic powder

Instructions

Preheat oven to 190ºC (375ºF) fan bake.
PREPARE SALAD
Dice cucumber and capsicum. Cut avocado into quarters. Thinly slice spring onions and roughly chop feta.
COOK SALMON
Place a large piece of foil on an oven tray. Place salmon fillets on top. Season well with salt and pepper, then wrap up in the foil to enclose. Bake for 15 minutes.
COOK BUCKWHEAT
Meanwhile, rinse buckwheat. Place water in a small saucepan and bring to the boil. Stir in stock powder, then buckwheat. Boil for 10 minutes, or until tender.
MAKE DRESSING
While salmon and buckwheat cook, place yoghurt, mint, basil, lemon juice, honey and garlic powder in a small food processor, blender or smoothie maker. Blitz until smooth. Season to taste with salt and pepper.
ASSEMBLE AND SERVE
Drain buckwheat. Divide spinach or rocket between individual serving plates. Top with buckwheat, cucumber, capsicum, avocado, feta and salmon. Generously drizzle dressing over the top and sprinkle with spring onions and cashews. Serve with extra wedges of lemon, if using.

Recipe Notes

WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: Despite the name, buckwheat does not contain wheat (it is gluten-free). Use gluten-free stock powder.
INGREDIENT SWAPS / NOTES: If you dislike salmon, white fish works well too. Otherwise try chicken tenderloins or sliced lamb sausages. You can pan fry or barbecue the meat if you prefer. Pearl couscous or quinoa are good alternatives to buckwheat (follow cooking instructions on packet).
STORING AND REHEATING: Store salmon and buckwheat together and reheat in the microwave or frying pan. Salad ingredients can be stored together. Dress salad just before serving. For an easier option, store everything together and eat cold (still delicious and great for a summer lunch!).