Salmon With Buckwheat And Mixed Vegetables Recipe

Preparation of Vegetables

Begin by preparing the vegetables. Wash and dice the red bell pepper, carrot, broccoli, and cauliflower into bite-sized pieces. Set them aside for later use.

Cooking Buckwheat

In a medium-sized pot, bring water to a boil and add the buckwheat. Reduce the heat to a simmer and cover the pot. Cook for about 15-20 minutes or until the buckwheat is tender. Once cooked, drain any excess water and set aside to cool.

Cooking Salmon

While the buckwheat is cooking, prepare the salmon. Season the salmon fillet (approximately 120 grams) with a little salt and pepper or your preferred seasoning. In a skillet over medium heat, cook the salmon skin-side down first, for about 3-4 minutes on each side or until fully cooked through. Remove from heat and set aside.

Sautéing Vegetables

In the same skillet, add a little oil and sauté the prepared vegetables (red bell pepper, carrot, broccoli, and cauliflower) for about 5-7 minutes until they are slightly tender but still crisp. Season with salt and pepper to taste.

Serving

To assemble the dish, place the cooked buckwheat on a plate as the base. Top with the sautéed mixed vegetables, and finally, place the cooked salmon on top. Serve warm.