Sous Vide Salmon with Ginger Buckwheat
recipe

A delicious and juicy salmon dish that is effortlessly prepared using a sous vide cooker. This recipe is perfect for a weekend treat!
Preparation Time: 1 hour + marinating
Serving Size: 2

Ingredients:

- 2 salmon fillets
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh ginger, grated
- Salt and pepper to taste
- 1 dl buckwheat
- 2 dl water
- 1 tbsp olive oil
- Fresh parsley or chives for garnish

Instructions:

1. Marinate: In a bowl, mix together the soy sauce, honey, grated ginger, salt, and pepper. Add the salmon fillets to the marinade and let them marinate in the refrigerator for at least 30 minutes.
2. Sous Vide Cooking: Place the marinated salmon fillets in a vacuum-sealed bag and seal it tightly. Preheat the sous vide cooker to 50 °C (122 °F). Submerge the bag in the water and cook for approximately 45 minutes.
3. Prepare Buckwheat: Rinse the buckwheat under running water. Cook the buckwheat in 2 dl of water for about 15-20 minutes, until tender. Drain any excess water and stir in the olive oil.
4. Serve: Remove the salmon from the bag and carefully place it on a plate. Serve the salmon alongside the ginger buckwheat and garnish the dish with fresh parsley or chives.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 15 g
- Fiber: 3 g

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