BBQ Salmon Buckwheat Salad – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

A delicious & nutritious salad perfect for those weekday lunches.

Rinse the buckwheat under running water and then cook according to packet instructions (we find that 5-10 minutes in a pot of boiling water is usually perfect as you want to retain texture). Drain well and set aside.
In a large salad bowl, combine the cooled buckwheat, flaked hot smoked salmon, red onion, cucumber, tomatoes, dill, parsley and pumpkin seeds.
In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve in shallow bowls.

BBQ & Horopito Dry Rub Hot Smoked

1 Packet Aoraki BBQ & Horopito Hot Smoked Salmon 180g, flaked

1 C buckwheat

½ red onion, finely chopped

½ cucumber, diced

1 tomato, diced (use more if small)

¼ C fresh dill, chopped

¼ C fresh parsley, chopped

¼ C pumpkin seeds, lightly toasted

1 lemon juice and zest

2 tbsp olive oil

OUR RECIPES