Nordic Salmon Buckwheat Cucumber Bowl

Ingredients

• 1/4 cup (45 g) toasted buckwheat groats, rinsed
• 1/2 cup (120 ml) boiling water
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 5 oz (140 g) salmon fillet, 1 inch (2.5 cm) thick
• 1/2 cup (60 g) cucumber, diced
• 1 cup (30 g) baby spinach or rocket
• 1 tbsp (15 g) tahini
• 2 tsp (10 ml) apple cider vinegar
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tbsp (5 g) chopped fresh dill

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Method

1. Preheat oven to 175°C (350°F). Add the buckwheat and boiling water to a small 2-cup / 480 ml oven-safe dish. Cover tightly with foil and bake for 20–22 minutes, until the water is absorbed. Rest for 5 minutes, still covered, then fluff.
2. Season the salmon. Heat the oil in a skillet and cook the salmon for 3–4 minutes per side, until it flakes easily.
3. Add the buckwheat, cucumber, and spinach to a bowl.
4. Whisk the tahini, vinegar, Dijon, salt, pepper, and 1 tbsp water until creamy.
5. Top the bowl with the salmon, drizzle with the dressing, and sprinkle with the dill.