Grilled NZ Salmon with Caramelised Fennel and Buckwheat Salad
Method Bring a medium pot to the boil and add salt. Add the buckwheat and reduce to a simmer for 20mins. Once cooked, drain and rinse with cold water.
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Cooking tools:
- Microplane
- Mortar and pestle
- Food processor
- Pot
- Fine-mesh sieve
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet
- Kitchen timer
- Pepper mill
- Serving platter
Ingredients
- 3 baby fennel
- ¾ cup lemon juice
- ¼ cup olive oil
- 2 cloves of garlic chopped finally
- 1 lemon – finely micro plane the rind
- 3 skinless salmon fillet portions
- 1 cup (200g) buckwheat
- 2 tablespoons of capers
- ½ red onion, thinly sliced
- 1 bunch of dill
- Small handful of Italian parsley
- Coriander and lemon dressing:
- 2 teaspoons of coriander seeds
- ½ cup of fresh coriander (cilantro)
- ½ cup of lemon juice
- 2 Tablespoons of extra virgin olive oil
- 1 small garlic clove chopped finely
- ½ teaspoon of Smoked paprika
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