Crispy Skin Salmon on a Buckwheat Salad
Recipes for Home and Restaurant
by Nadine Lloyd
1½ cups raw buckwheat (follow the cooking instructions on the back of the packet)
1 tomato – diced
1 cucumber – diced
1 avocado – diced
¼ cup parsley – finely chopped
Salt and pepper
2 tablespoons coconut oil
1 bunch of asparagus
4x 250g (8.8 oz) salmon fillets
4 fresh lemon wedges
Mix the cooked buckwheat, tomato, cucumber, avocado and parsley in a large salad bowl.
Add salt and pepper to taste.
Heat 1 tablespoon coconut oil in a frying pan.
Fry the asparagus for 2 - 3 minutes.
Add the remaining 1 tablespoon coconut oil to the frying pan.
Place the salmon (skin down) and fry for 2 minutes on high heat.
Flip the salmon and fry for a further 30 seconds.
Remove from pan and allow to rest.
Serve on the buckwheat salad with a lemon wedge.