Chipotle Salmon with Buckwheat
Experience a taste explosion with this chipotle salmon! Smoky chipotle powder infuses juicy salmon, while a bed of nutty buckwheat groats adds a satisfying heartiness.
Ingredients
- 1 cup buckwheat (cooked)
- 1 salmon fillets (skinned and cubed)
- 2 tbsp coconut oil
- ¼ red onion (finely diced)
- 2 cloves garlic (minced)
- 2 tbsp lime juice
- 1 tsp chipotle powder (reduce for less spice)
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- sea salt & black pepper (to taste)
Instructions
- Cook the buckwheat as directed on the package (or see the gut-nourishing buckwheat recipe), remove it from the heat, and set aside.
- For the marinade, add the red onion, garlic, lime juice, chipotle powder, onion powder, paprika, cumin, salt and pepper to a glass bowl and stir into a thick paste.
- Add the salmon to the chipotle marinade, cover and marinate in the fridge for one hour or leave it overnight for more flavour.
- Once the salmon is marinated, heat a large skillet over medium-high heat with 1 to 2 tablespoons of coconut oil. Allow the skillet to heat up for a few minutes, then carefully transfer the salmon to the pan.
- Spoon any remaining marinade over the top of the salmon to cook. Turn the heat to medium and cook for 4-5 minutes or until brown and crispy. Turn, and cook for another 4-5 minutes or until the salmon is cooked through.
- Serve with cooked buckwheat and mango salsa or steamed vegetables.
Nutrition per serve
Calories: 584kcal | Carbohydrates: 71g | Protein: 30g | Fat: 23g | Fiber: 10g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.