Buckwheat and Salmon Salad

Matthew Nasif



- 1 cup Buckwheat grain

- 3 cups Water

  • Pour the water in a pot and bring to a boil.
  • Rinse the buckwheat grain in a strainer 3-4 times.
  • Once the water reaches a boil, take off the heat and carefully pour in the rinsed buckwheat grains.
  • Bring back to a boil and reduce heat to a simmer and leave to simmer for 15 minutes
  • Take off the heat and rinse under cold water through a strainer until the grains are cool to the touch and place in a separate bowl.


- Punnet of cherry tomatoes

- 2 handfuls of baby rocket

- 2 salmon portions with the skin off

- 4 Tbs of Olive Oil

- 1/2 lime

- Salt and Pepper to taste

  • Lightly fry the salmon in a frying pan to personal preference, ensuring that it is cooked before setting aside to cool
  • Cut the cherry tomatoes into quarters and place in a large mixing bowl
  • Wash the rocket and add to the tomatoes
  • shred the salmon apart into much smaller pieces before adding it to the salad.
  • Use a grater and grate the zest off of the lime and add it to the salad.
  • Pour in the cooked buckwheat and add the olive oil
  • Squeeze the lime over the salad before mixing them together
  • Add salt and pepper to taste before mixing evenly once more

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