russian

Oven Baked Pink Salmon With Buckwheat and Beet Horseradish Relish

Name: Oven Baked Pink Salmon With Buckwheat and Beet Horseradish Relish
Yield: 1 serving
Cuisine: russian
Ingredients: 151 g pink salmon fillet; 59 g buckwheat groats, dry; 142 g water; 100 g beet, peeled and grated; 13 g prepared horseradish; 8 g sunflower oil; 8 g lemon juice; 4 g apple cider vinegar; 2 g salt; 0.84 g black pepper

This baked dish pairs pink salmon fillet with buckwheat groats, dry, beet, peeled and grated and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

40 g Protein

56 g Carbohydrates

29 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g pink salmon fillet 314 kcal
59g buckwheat groats, dry 209 kcal
142g water 0 kcal
100g beet, peeled and grated 44 kcal
13g prepared horseradish 6 kcal
8g sunflower oil 71 kcal
8g lemon juice 2 kcal
4g apple cider vinegar 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat groatswater
Heat oven to 400 F. Rinse buckwheat under cold water until it runs mostly clear.
buckwheat groatswatersalt
Combine buckwheat, water, and a pinch of salt in a small pot. Bring to a boil, cover, and simmer on low 12-15 minutes until tender; rest 5 minutes off heat.
pink salmon filletsunflower oillemon juicesaltblack pepper
Place salmon on a foil-lined baking sheet. Rub with 1 tsp sunflower oil, lemon juice, black pepper, and a pinch of salt. Bake 10-12 minutes until just cooked through.
beetprepared horseradishsunflower oilapple cider vinegarsaltblack pepper
Meanwhile, mix grated beet, horseradish, apple cider vinegar, and 1 tsp sunflower oil; season with salt and pepper.
pink salmon filletbuckwheat groatsbeetprepared horseradish
Fluff buckwheat with a fork. Serve salmon over buckwheat with beet horseradish relish on the side.