Grilled Salmon with Buckwheat, Greens and Creamy Satay Sauce
A nourishing bowl that delivers both flavour and balance, this salmon dish brings together vibrant ingredients and bold, comforting flavours. Perfect for a wholesome lunch or a lighter dinner, it combines crisp seasonal vegetables, nutty buckwheat and tender grilled salmon, finished with a rich and creamy satay sauce.
The recipe comes from Paul Watters, Executive Chef and Ravish Magazine columnist, who is known for creating dishes that are both approachable and packed with flavour. Here, the smoky paprika and lime zest on the salmon add depth, while the peanut satay sauce brings warmth and richness to the dish. The result is a beautifully balanced plate that feels fresh, nourishing and satisfying.
Salmon, Buckwheat and Greens with Satay Sauce
Recipe by Paul Watters, Executive Chef and Ravish columnist
For the Salmon
2 salmon fillets (skin-on, about 180g each)
1 tbsp olive oil
Salt and freshly ground black pepper
1 tsp smoked paprika
Zest of ½ lime
Buckwheat
120g buckwheat (available in most supermarkets)
300ml vegetable stock
1 small shallot, finely diced
1 garlic clove, minced
1 tbsp olive oil
Vegetables
1 bunch tenderstem broccoli
1 large carrot, peeled and sliced horizontally into ribbons
2 baby bok choi
1 tsp sesame oil
Satay Sauce
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey or maple syrup
1 tsp grated ginger
1 small garlic clove, grated
50–70ml warm coconut milk or water
½ tsp chilli paste or sriracha (optional)
Garnish (optional but recommended)
Fresh dill
Crushed peanuts
Lime wedges
Method
Cook the Buckwheat
Heat the olive oil in a saucepan over a medium heat.
Add the diced shallot and minced garlic and sauté for 2–3 minutes until softened and fragrant.
Add the buckwheat and toast lightly for about 1 minute.
Pour in the vegetable stock and bring to a gentle simmer. Cook for 12–15 minutes, until the buckwheat is tender but still slightly nutty in texture.
Drain any excess liquid if needed and keep warm.
Prepare the Satay Sauce
In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, grated ginger and garlic.
Slowly add the warm coconut milk (or water), whisking continuously until the sauce becomes smooth and pourable.
Taste and adjust the seasoning with a little extra lime juice or soy sauce if needed.
Cook the Vegetables
Bring a saucepan of salted water to the boil and blanch the broccoli for 2 minutes, then drain well.
Heat the sesame oil in a frying pan over a medium heat.
Add the broccoli and bok choi and sauté for 2–3 minutes until just tender.
Add the carrot ribbons last so they remain slightly crisp. Season lightly with salt.
Grill the Salmon
Pat the salmon fillets dry and rub with olive oil, salt, black pepper, smoked paprika and lime zest.
Heat a grill pan or heavy skillet over a high heat.
Place the salmon skin-side down first and cook for 4–5 minutes until the skin is crisp.
Turn the fillets and cook for a further 2–3 minutes, until just cooked through.
Plate the Dish
Spoon the warm buckwheat onto each plate.
Place the grilled salmon on top and arrange the broccoli, bok choi and carrot ribbons alongside.
Drizzle the satay sauce around the plate and garnish with fresh dill, crushed peanuts and lime wedges if desired.
Explore travel, food and wellness features at Ravish Magazine, your go-to Ravish lifestyle magazine.
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