Citrus Miso Glazed Salmon with Creamy Buckwheat and Roasted Asparagus

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment paper or lightly grease it with a little of the olive oil.

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   2. In a small bowl, mix the white miso, lime juice, lime zest, grated ginger, Dijon mustard, half of the minced garlic, 1 tablespoon olive oil, a pinch of black pepper, and 2 tablespoons of the vegetable broth or water until smooth.

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   3. Place the salmon fillets on a plate or tray and coat them with the citrus miso glaze. Let them rest while you prepare the rest, about 10 to 15 minutes.

4. 4

   4. In a medium saucepan, bring the remaining vegetable broth or water to a boil. Add the rinsed buckwheat, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed.

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   5. While the buckwheat cooks, toss the asparagus with the remaining tablespoon of olive oil, the rest of the minced garlic, a pinch of salt, and black pepper. Spread it on one side of the sheet pan.

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   6. Place the glazed salmon on the other side of the sheet pan. Roast everything together in the oven at 220°C / 425°F for 10 to 12 minutes, or until the salmon is cooked through but still juicy and the asparagus are tender and lightly browned.

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   7. Remove the saucepan from the heat. Fluff the buckwheat with a fork and stir in the plain Greek yogurt and chopped chives until creamy. Taste and adjust with a little salt and black pepper if needed.

8. 8

   8. Divide the creamy buckwheat among plates. Place one salmon fillet and a portion of roasted asparagus on top or alongside.

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   9. Finish with chopped parsley and a little extra chives over the top. Serve immediately.