Baked Paprika Salmon + Buckwheat Tabouli

A simple and refreshing dinner to ignite the senses. There’s something about that first forkful of baked salmon, flaking chunks of perfectly cooked morsels of fish. I’ve topped it with a very basic spice combo with earthy flavors of cumin, freshness of coriander and the warming spice of paprika. You can use any paprika you like in this recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper.

Step 2

In a small pot add the rinsed buckwheat and 250ml of water. Bring to the boil, then let simmer, partially covered for 15 minutes.

Step 3

Meanwhile, place the salmon in the lined tray. In a small bowl, combine spices with tamari and one tablespoon of olive oil. Coat the salmon with this spice mix on all sides. Place in the oven to bake for 13-15 minutes, or until cooked to your desired taste.

Step 4

In a large bowl, combine the tomatoes, cucumber, basil, olive oil and lemon juice. Season with salt and pepper.

Step 5

Drain the buckwheat and toss through the salad.

Step 6

To make the dressing combine tahini and lemon juice with 60ml warm water. Season with salt and pepper.

Step 7

Serve the buckwheat salad with salmon and tahini dressing.

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