Pan-Seared Salmon with Buckwheat and Cabbage
Crispy-skinned salmon with garlic-butter roasted buckwheat and sautéed cabbage with dill.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 2 (about 150 g each) Salmon fillets
- 150 g g Roasted buckwheat
- 300 g, shredded Cabbage
- 2 tbsp tbsp Butter
- 1 tsp tsp Garlic powder
- 1 tbsp tbsp Fish grill seasoning
- handful, chopped Dill(optional)
- 1/2, for serving Lemon(optional)
Instructions
- 1
Cook buckwheat in salted water for 12-15 minutes; drain and toss with half the butter and garlic powder.
- 2
Season salmon with fish grill seasoning.
- 3
Sear salmon skin-side down in a hot pan 4 minutes, flip and cook 3 more minutes; rest.
- 4
In the same pan, sauté cabbage in remaining butter for 5-6 minutes until tender; season and add dill.
- 5
Plate buckwheat, cabbage, and salmon; squeeze lemon over and serve.
Nutrition per serving
Calories
560
28% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 42 g |
| Fat | 26 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 520 mg |
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