2. Ribbon cucumber using a vegetable peeler. Thinly slice avocado.
Toss cabbage with 1/2 tbsp sesame oil.
3. Peel and grate ginger. Place in a large mixing bowl with 1/2 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp sesame oil. Toss drained buckwheat into dressing to coat. Set aside.
4. Combine miso paste with 1/2 tbsp sesame oil in a small bowl. Rub over salmon to coat.
5. Heat a frypan over medium-high heat with 1/2 tbsp oil. Cook salmon for 3-4 minutes until caramelised and cooked through.
6. Divide buckwheat among plates or bowls. Top with salmon (flake apart if preferred) and even amounts of toppings.
When cooking your buckwheat, it is important to keep an eye on the timer and to rinse with cold water once cooking is complete to stop it from cooking further. As the grains are soft, if overcooked, it can become quite gluggy and unenjoyable.
No fish option - white fish fillets are replaced with chicken schnitzels. Marinate according to step 4. Cook for 5-6 minutes each side or until cooked through.
DRIED ONION GARNISH, 1 packet
CONTINENTAL CUCUMBER, 1
SHREDDED RED CABBAGE, 1/2 bag (200g) *
GINGER, 30g *
MISO PASTE, 1 sachet
SALMON FILLETS, 2 packets
FROM YOUR PANTRY
oil (for cooking), soy sauce (or tamari), sesame oil, white wine vinegar