Buckwheat Galettes With Salmon Capers And Dill Recipes
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
BUCKWHEAT GALETTES
adapted from Saveur by "Diamonds for Dessert" - http://diamondsfordessert.blogspot.com/2010/01/buckwheat-galettes_24.html - overnight resting time is not included
Provided by ellie3763
Categories Breakfast
Time 30m
Yield 10 galettes, 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine the buckwheat flour with the sea salt.
- Mix in the egg.
- Whisk in 1 1/2 cups water and continue mixing for a few minutes, until batter is "smooth and elastic" (stated in the original recipe).
- Cover your bowl with plastic wrap and let rest in the refrigerator overnight.
- When ready to make the crepes, mix the milk and the 2/3 cups water into the batter.
- Heat a 10 inch pan over medium heat. Spray the pan with nonstick cooking spray or brush with some melted butter.
- Pour in 1/4 cup of the batter and quickly swirl it around the pan till evenly coated. Cook for 2 minutes, or until the edges start to peel away from the side of the pan and the crepe starts to brown. Flip the crepe over and cook the other side for about one or two minutes. Repeat with the rest of the batter.
Nutrition Facts : Calories 83.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 22, Sodium 138.8, Carbohydrate 13.9, Fiber 1.8, Sugar 0.5, Protein 3.7
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