- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 250
- buckwheat groats
- ml
- 45
- soy sauce
- ml
- 45
- vegetable oil
- ml
- 20
- honey
- ml
- 10
- lime zest
- ml
- 10
- lime juice
- ml
- 15
- ginger
- ml
- ½
- English cucumber
- 80
- coriander
- ml
- 125
- edamame beans
- ml
- 30
- lime juice
- ml
- 80
- soy sauce
- ml
- 80
- hoisin sauce
- ml
- 45
- ginger
- ml
- 2
- garlic
- clove(s)
- 4
- salmon
- To taste,
- sesame seeds
Directions
- Step 1
- Preheat oven to 200ºC (400ºF).
- Step 2
- Cook edamame in a small saucepan of boiling water according to package directions, about 5 minutes. Reserve.
- Step 3
- Fill a medium saucepan with water and bring to a boil over high heat. Add buckwheat and cook until al dente, about 10 minutes. Drain.
- Step 4
- Place buckwheat, soya sauce, oil, honey, lime juice and zest, cucumber, coriander, and edamame in a large bowl. Stir well and set aside.
- Step 5
- In a food processor, purée lime juice, soy sauce, hoisin sauce, ginger, and garlic.
- Step 6
- Place this sauce in a small saucepan over high heat and simmer until syrupy.
- Step 7
- Place salmon fillets on a parchment paper--lined baking sheet and brush with sauce.
- Step 8
- Bake salmon for 10 to 12 minutes or until internal temperature reaches 63˚C (145˚F) and fish flakes easily with a fork.
- Step 9
- Garnish salmon with sesame seeds if desired, and serve with buckwheat salad on the side.