YOUR SOLIN GENERATED RECIPE
Creamy Buckwheat Groats with Pan-Seared Salmon and Blistered Tomatoes
Savor a harmonious balance of nutty, creamy buckwheat groats paired with perfectly pan-seared salmon and blistered cherry tomatoes. This dish combines a bright, tangy finish from fresh lemon and a delicate garlic infusion, creating a nutritious meal with layers of flavor and textures that will nourish your body and delight your taste buds.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup cooked Buckwheat Groats
1 cup Cherry Tomatoes
1 tbsp Olive Oil
1 Garlic Clove
1 Lemon Wedge
Optional: 3 Fresh Basil leaves
PREPARATION
Rinse the buckwheat groats under cold water and cook according to package instructions until tender and creamy. Drain any excess water and set aside.
Pat the salmon fillet dry and season lightly with salt and pepper.
Heat half of the olive oil in a non-stick pan over medium-high heat. Add the salmon skin-side down and sear for 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.
While the salmon cooks, heat the remaining olive oil in a separate skillet over medium-high heat. Add the garlic clove (smashed) and let it sizzle for a minute before adding the cherry tomatoes. Sauté the tomatoes for 3-4 minutes until their skins blister and they soften slightly.
To plate, spoon the creamy buckwheat groats onto your dish, place the salmon fillet on top or beside, and scatter the blistered tomatoes over the groats.
Finish with a squeeze of lemon juice and garnish with fresh basil leaves if desired.