Buckwheat with salmon and cavolo nero

Ingredients

For 1 serving

• Buckwheat60 g
• Salmon fillet120 g
• Tuscan kale150 g
• Garlic1 clove
• Pumpkin seeds8 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – February

Method

1. Rinse the buckwheat, tip it into boiling salted water and cook for 15 minutes over medium heat, until tender but still separate; drain.
2. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into thin strips; peel and crush the garlic.
3. Heat half the oil in a frying pan over medium heat with the garlic and sauté the cavolo nero for 6 minutes with a splash of water, until wilted and tender; salt it.
4. Toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they pop and smell nutty.
5. Pat the salmon fillet dry and salt it. Heat the remaining oil in a pan over medium-high heat and cook it skin side down for 4 minutes and 2 minutes on the other side, until golden and flaking; remove the skin and break it into flakes.
6. Combine the buckwheat, cavolo nero and salmon, finish with the pumpkin seeds and a grind of black pepper and serve.