Salmon on Salad with Buckwheat and Lime Dressing

Ingredients

• 100 g buckwheat
• 0.5 head radicchio (or red chicory)
• 80 g arugula
• 0.5 head frisée salad
• 1 bunch spring onions
• 500 g salmon (1 large fillet)
• 3 tbsp olive oil
• 1 Lime
• 0.5 tsp wasabi paste (horseradish paste)
• Salt
• Pepper
• 30 g white sesame seeds (6 tsp)

Instructions

1. 1.

   Rinse the buckwheat in a sieve, then add it with double the amount of water to a pot and bring to a boil. Reduce heat and simmer for about 15 minutes; drain.

2. 2.

   While the buckwheat cooks, wash and trim the radicchio, slicing it into fine strips. Clean and dry the arugula. Tear the frisée salad into small pieces. Trim and slice the spring onions into rings.

3. 3.

   Wash and pat the salmon fillet dry, cutting in half if desired. Heat 1 tbsp of oil in a pan. Sear the salmon on both sides over medium heat for 1–2 minutes each side. Remove and set aside.

4. 4.

   Cut the lime in half, squeeze out the juice, and mix with wasabi paste, remaining olive oil, a pinch of salt, pepper, and 1 tsp sesame seeds to make the dressing.

5. 5.

   Combine the greens, drizzle with the dressing, spread on a plate, and top with buckwheat. Toss the salmon fillets in 4 tsp sesame seeds, season with salt and pepper, cut into pieces, and arrange over the salad. Sprinkle with spring onions and remaining sesame seeds before serving.