Name: Sprouted buckwheat salad with confit salmon & roast lemon sauce
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: Sprouted buckwheat salad; 145 gram untoasted buckwheat; 80 gram baby or curly kale, trimmed; 2 baby fennel bulbs, thinly sliced on a mandoline, fronds reserved; 1/2 cup each coarsely torn parsley and dill; 1 lemon, juice only; 2 tablespoon extra virgin olive oil; Roast lemon sauce; 2 lemons, halved plus 1 tsp lemon juice; 2 teaspoon dijon mustard; 2 teaspoon honey, or to taste; 60 millilitre (1/4 cup) olive oil; Confit salmon; 1.2 litre olive oil; 1 lemon, rind thinly peeled; 3 clove garlic, crushed; 2 tablespoon coriander seeds, crushed; 4 salmon fillets (about 200g each), skin on and pin-boned

Sprouted buckwheat salad with confit salmon & roast lemon sauce

Begin two days ahead for this recipe to sprout the buckwheat (use the untoasted kind). Don’t be put off by the sprouting; it’s easy.

Serves 4

Prep

45M

Cook

40M

Total

1H 25M

Ingredients

Sprouted buckwheat salad

145 gram untoasted buckwheat

80 gram baby or curly kale, trimmed

2 baby fennel bulbs, thinly sliced on a mandoline, fronds reserved

1/2 cup each coarsely torn parsley and dill

1 lemon, juice only

2 tablespoon extra virgin olive oil

Roast lemon sauce

2 lemons, halved plus 1 tsp lemon juice

2 teaspoon dijon mustard

2 teaspoon honey, or to taste

60 millilitre (1/4 cup) olive oil

Confit salmon

1.2 litre olive oil

1 lemon, rind thinly peeled

3 clove garlic, crushed

2 tablespoon coriander seeds, crushed

4 salmon fillets (about 200g each), skin on and pin-boned

Method

Sprouted buckwheat salad

1.Place buckwheat in a sieve and rinse well under cold running water. Place in a bowl, cover generously with water and soak, covered, for 20 minutes. Rinse again under cold running water, then transfer to a sprouter or a large fine sieve placed over a glass bowl. Spread buckwheat evenly all over sieve and cover withtea towel. Rinse and drain buckwheat 2-3 times a day until sprout tails appear (1-2 days). Refrigerate once sprouted.

Roast lemon sauce

2.For roast lemon sauce, preheat oven to 200°C. Place lemons on a baking tray lined with baking paper and roast until golden and tender (20-30 minutes). Set aside to cool.

3.Squeeze pulp and juice of roast lemons into a small bowl (discard seeds and skin) and whisk in mustard and honey. Add oil in a thin steady stream, whisking until incorporated. Stir in 1 tsp of lemon juice; if too thick, thin with a little warm water to drizzling consistency. Season to taste and refrigerate until needed.

Confit salmon

4.For confit salmon, heat oil, rind, garlic and coriander seeds in a large saucepan over medium heat to 60°C on a cooking thermometer. Add salmon and cook until just cooked through (8-10 minutes). Remove with a slotted spoon and drain on absorbent paper. Carefully remove the skin and break into large chunks.

5.Combine kale, fennel, fronds, herbs and sprouted buckwheat, drizzle with lemon juice and extra virgin oil, season to taste, toss to combine and serve topped with confit salmon, with roast lemon sauce alongside.