Pan Fried Salmon Fillet with Beetroot-Buckwheat Salad | Gourmet Low-Carb Supper

Savor the Flavors of summer with this delightful and nutritious dish that combines the earthiness of roasted beetroot, the nutty goodness of buckwheat, and the rich, buttery taste of pan-fried salmon. This low-carb supper is not only visually stunning but also a powerhouse of nutrients, perfect for a light yet satisfying meal. The roasted beetroot brings a vibrant colour and natural sweetness, perfectly complemented by the hearty texture of buckwheat, cooked to perfection with a touch of miso for an umami kick. The salmon fillet, seasoned with a hint of lemon zest and black pepper, is pan-seared until crispy and finished in the oven with aromatic garlic butter, ensuring a moist and flavourful bite. A drizzle of tangy Dijon mustard and balsamic dressing ties everything together, enhancing the fresh mixed leaf salad and bringing a zesty brightness to the plate. Garnished with finely chopped mint leaves, this dish is a refreshing feast for both the eyes and the palate. Whether you’re looking to impress guests or simply treat yourself to a gourmet experience, this Roasted Beetroot and Buckwheat Salad with Pan-Fried Salmon Fillet is sure to become a summer favourite. Enjoy the perfect balance of Flavors and textures in every bite!

Ingredients:

👉For the Buckwheat:

• 140g buckwheat, rinsed
• 1 shallot, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 tbsp miso paste
• 500ml water
• Olive oil
• Sea salt flakes
• Ground black pepper

👉For the Beetroot:

• 400g beetroot, peeled and cut into wedges
• Ground salt
• Ground black pepper
• Olive oil

👉For the Dressing:

• 1 tsp Dijon mustard
• Juice of 1/2 lemon
• 1 tsp balsamic vinegar
• Ground salt
• Ground black pepper
• 3 tsp extra virgin olive oil

👉For the Salmon Fillets:

• 2 salmon fillets
• 2 garlic cloves
• 15g butter
• Ground salt
• Ground black pepper
• Lemon zest

👉For Serving:

• 90g mixed leaf salad
• Fresh mint leaves, finely chopped (for garnish)

Method:

1. Prepare the Buckwheat: – Heat a sauté pan over medium heat, drizzle with olive oil, and add the chopped shallot and crushed garlic. Sauté until fragrant. – Stir in the miso paste and then add the water. Season with sea salt flakes. – Add the rinsed buckwheat, stir well, and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
2. Roast the Beetroot: – Preheat the oven to 200°C (fan-assisted). – Toss the beetroot wedges with olive oil, ground salt, and ground black pepper. Spread them on a roasting tray. – Roast in the oven for about 30 minutes.
3. Cook the Salmon: – Pat the salmon fillets dry with paper towels and season with ground salt, ground black pepper, and lemon zest. – Heat a frying pan over medium-high heat with some olive oil. Place the salmon fillets skin side down in the pan. – Add the butter and remaining garlic cloves to the pan. Baste the salmon with the garlic butter frequently. – After about 5 minutes, transfer the frying pan to the oven and cook for an additional 10 minutes at 200°C (fan-assisted).
4. Make the Dressing: – In a small bowl, whisk together Dijon mustard, lemon juice, balsamic vinegar, ground salt, ground black pepper, and extra virgin olive oil until well combined.
5. Finish the Buckwheat: – Once cooked, remove the buckwheat from heat, season with ground black pepper, and let it cool down.
6. Assemble the Salad: – On a serving plate, arrange the cooked buckwheat and mixed leaf salad. – Add the roasted beetroot wedges and drizzle the dressing over the salad. – Place the salmon fillet on top and garnish with finely chopped fresh mint leaves.
7. Serve and Enjoy!

Serves: 2