Baked Paprika Salmon + Buckwheat Tabouli
A simple and refreshing dinner to ignite the senses. There’s something about that first forkful of baked salmon, flaking chunks of perfectly cooked morsels of fish. I’ve topped it with a very basic spice combo with earthy flavors of cumin, freshness of coriander and the warming spice of paprika. You can use any paprika you like in this recipe.
Naturally topped with the basic tahini dressing I use on everything, that ties the elements together in a nutty and creamy sauce.
Buckwheat is a gluten free pseudo-grain (a bit like quinoa) that is actually a seed even though it behaves and tastes like a grain. It has a chewy and nutty texture, a bit like brown rice. I really love buckwheat – it’s a great carbohydrate source to add do a meal and one of my favourite “grains”, even though it’s not a grain.
Baked Paprika Salmon + Buckwheat Tabouli
A simple and refreshing dinner to ignite the senses.
Serves:
2
Prep time:
15 minutes
Cook time:
15 minutes
INGREDIENTS
- ½ cup buckwheat groats, rinsed
- 2 fillets salmon
- 1 tsp paprika
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tbsp tamari
- 1 cup cherry tomatoes, sliced
- 1 cucumber, sliced
- ¼ cup basil, fresh, leaves torn
- ½ lemon, juiced
- 2 tsp olive oil Salt and pepper, to taste
Dressing
- 3 tbsp tahini
- ½ lemon, juiced
METHOD
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a small pot add the rinsed buckwheat and 250ml of water. Bring to the boil, then let simmer, partially covered for 15 minutes.
- Meanwhile, place the salmon in the lined tray. In a small bowl, combine spices with tamari and one tablespoon of olive oil. Coat the salmon with this spice mix on all sides. Place in the oven to bake for 13-15 minutes, or until cooked to your desired taste.
- In a large bowl, combine the tomatoes, cucumber, basil, olive oil and lemon juice. Season with salt and pepper.
- Drain the buckwheat and toss through the salad.
- To make the dressing combine tahini and lemon juice with 60ml warm water. Season with salt and pepper.
- Serve the buckwheat salad with salmon and tahini dressing.
Notes
- Low carb option: Omit buckwheat
- Soy free option: Replace tamari with coconut aminos
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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