Save to your scrapbook

    Salmon with buckwheat salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Salmon with buckwheat salad

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes
    • Total time: 32 minutes

    Serves: 4


    100g Waitrose Love Life Buckwheat
    240g pack Waitrose 2 Scottish Salmon Fillets, skinned, each cut into 2-4 slices
    2 tbsp extra virgin olive oil
    200g broccoli florets, roughly chopped
    1 unwaxed lemon
    4 salad onions, finely chopped
    115g pack baby spinach
    12 vine cherry tomatoes, halved
    100g sugar snap peas, thinly sliced on the diagonal
    1 medium-ripe avocado, halved, skinned and sliced
    Snipped chives, to serve



    1. Pour 250ml cold water into a saucepan, add the buckwheat, cover and simmer over a low heat for 8 minutes. Tip into a sieve, rinse under cold water and drain.

    2. Brush the salmon with 1 tsp oil then season. Pan-fry for 1-2 minutes on each side until opaque, then take the pan off the heat.

    3. Finely chop the broccoli in a food processor. Add to the buckwheat with finely grated lemon zest, the remaining oil, salad onions and seasoning. Cut away the pith from the lemon, then cut out the segments, roughly chop, then add to the buckwheat mixture. Divide between 4 bowls and add some spinach to each one, then arrange the salmon, tomatoes, sugar snap peas and avocado on top. Scatter over the chives to serve.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars