salmon buckwheat stuffed capsicum with vegetables and salmon filling.
Greater
Salmon Buckwheat Stuffed Capsicum
salmon buckwheat stuffed capsicum with vegetables and salmon filling.
- Yield
- Serves 4
Ingredients
Ingredients
Directions
- 1
Preheat oven to 180°C (350°F).
- 2
In a saucepan, cook buckwheat with water or broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until tender. Drain any excess water and fluff with a fork.
- 3
In a skillet over medium heat, heat olive oil. Sauté the onion for 3-4 minutes until soft. Add garlic, chopped broccoli, and smoked paprika. Cook for another 3-4 minutes until broccoli is just tender.
- 4
In a large bowl, mix the cooked buckwheat, sautéed veggies, salmon, lemon juice, salt, and pepper. Adjust seasoning to taste.
- 5
Fill each capsicum generously with the mixture. Place them upright in a baking dish. If using cheese, sprinkle a little on top of each one.
- 6
Add a splash of water to the bottom of the baking dish (to prevent burning). Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until tops are golden and capsicums are tender.
- 7
Garnish with fresh herbs and an extra squeeze of lemon juice if desired.
