Salmon Buckwheat with Granola Crunch

Salmon Buckwheat with Granola Crunch

This recipe is all about the crunch factor. My favourite texture because it is so immensely satisfying. That is why we so often want a packet of crisps. Rather than feeding your body, those empty calories give this salad a try. It's so nourishing and filled with all the right stuff such as omega 3's, good fats and fiber! This combination will leave you satiated and keep you going with pure energy! 

Serves 6


For the salad:

  • 2 cups buckwheat
  • salt and pepper
  • 400g smoked salmon
  • 1 handful fresh handful parsley leaves
  • 1 handful fresh dill, finely chopped
  • handful dill, finely chopped
  • ½ lemon, sliced
  • 1 teaspoon turmeric 
  • zest and juice of ½ a lemon  
  • 2 cups buckwheat, uncooked
  • 180g cherry tomatoes, halved
  • ½ a lemon , zested and juiced

For the salad seed mix:

  • 1 cup of various seeds (pumpkin, sunflower, poppy and chia)
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1 teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoons apple cider vinegar
  • salt and pepper

For the dressing:

  • 1 lemon, juiced
  • Juice of 1 lemon
  • 5 tablespoons olive oil
  • 4 tablespoons plain yoghurt 
  • handful dill, finely chopped
  • 1 teaspoon honey
  • 1 garlic clove, crushed
  • salt and pepper


Preheat oven to 180°C .

Place a 20cm x 20cxm piece of foil on a wooden board roasting tray. Place the salmon in the center. Rub the fish with the turmeric covering it evenly. Season the fish and top with a quarter of the parsley and dill. Add the lemon slices on top. Fold the foil closed into a parcel, making sure it is fully sealed. Pop the fish into the oven for 15-20 minutes.

For the seed mix, combine all the ingredients in a medium bowl. Once combined, pour it out onto a medium roasting tray and bake in the oven for 10 minutes. Once ready,  remove from the oven and break up the clusters that have formed. 

Meanwhile, combine all of the ingredients for the dressing and set aside.

Once the dressing is done cook the buckwheat as per packet instructions . Usually about 15 minutes over a medium heat with 2 ½ cups of water.

When ready, add the buckwheat to a large bowl. Add the sliced tomatoes and the remaining dill and parsley. Top with the juice and zest of the lemon. 

When the salmon is ready remove from the foil. Place on a a wooden board and break into bite sizes pieces. Add the salmon pieces on to the buckwheat bowl and gently combine. Top the salad with the dressing and roasted seed mix. Season to taste and you are ready to serve.

Health Tip:

Pumpkin seeds are good for heart health and circulation as well as promoting prostate health. You can also roast them up for an even more delicious topping to many dishes or eat them as a snack.