How To Make Sea Trout & Buckwheat Salad with Watercress & Asparagus
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 4 sea trout fillets
- Salt and pepper, to taste
- 1 cup buckwheat
- 2 cups water
- 1 bunch asparagus, trimmed
- 4 cups watercress
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup sliced almonds
Instructions
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In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat, reduce heat, cover, and simmer for 10 minutes or until tender. Drain any excess water.
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Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Add the asparagus and cook for 5 minutes or until tender-crisp. Remove from the skillet and set aside.
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In the same skillet, add another drizzle of olive oil and cook the sea trout fillets for 2-3 minutes per side or until cooked through.
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In a large serving bowl, combine the cooked buckwheat, watercress, cooked asparagus, and sliced almonds.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper.
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Drizzle the dressing over the salad and toss to combine.
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Serve the sea trout fillets on top of the salad.
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Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 68mg
- Sodium : 190mg
- Total Carbohydrates : 24g
- Fiber : 5g
- Sugar : 4g
- Protein : 23g
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