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!!
Preheat oven to 190ºC (375ºF) fan bake.
Dice cucumber and capsicum. Cut avocado into quarters. Thinly slice spring onions and roughly chop feta.
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.
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.
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.
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!).
SALMON AND BUCKWHEAT SALAD | https://www.yourultimatemenu.com/chicken-chorizo-salad/