Salmon With Buckwheat And Bell Peppers Recipe

Prepare Buckwheat

1. Rinse 1 cup of buckwheat under cold water. 2. In a medium saucepan, bring 2 cups of water to a boil. 3. Add the rinsed buckwheat and a pinch of salt to the boiling water. 4. Reduce heat to low, cover, and simmer for about 15 minutes or until the buckwheat is tender and the water is absorbed. 5. Remove from heat and set aside.

Cook Salmon

1. Season 4 salmon fillets with salt and pepper. 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 3. Add the salmon fillets to the skillet, skin-side down, and cook for 4-5 minutes. 4. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. 5. Remove from skillet and set aside.

Sauté Bell Peppers

1. Slice 2 bell peppers (any color) into thin strips. 2. In the same skillet used for the salmon, add 1 tablespoon of olive oil. 3. Add the bell pepper strips and sauté for about 5-7 minutes, or until they are tender but still slightly crisp. 4. Season with salt and pepper to taste.

Assemble the Dish

1. Divide the cooked buckwheat evenly among 4 plates. 2. Place a salmon fillet on top of the buckwheat on each plate. 3. Top with the sautéed bell peppers. 4. Serve immediately and enjoy!