Chia-crusted Salmon with Buckwheat Salad

For a fresh, healthy and fulfilling meal the family is sure to love, serve this pan-seared chia-crusted salmon over a gluten free buckwheat tomato salad that's been tossed with a mild, tangy-sweet white balsamic dressing. Chia seeds are a great alternative to bread crumb crusts for those on a gluten free diet. If you are going keto, then serve the salmon with some greens.

Chia-crusted Salmon with Buckwheat Salad

adapted from Donna Hay

	White Balsamic Dressing
150 g Buckwheat 1½ tsp Coriander seeds 1½ tsp Cumin seeds 1 tsp Sea salt flakes ½ tsp Black peppercorns 3 tbsp Black chia seeds 4 x 180 g Salmon fillets, skin on 3 tbsp Avocado oil 2 Garlic cloves, finely chopped 80 g Almond, toasted and roughly chopped 300 g Mixed cherry tomatoes, sliced 15-20 g Flat-leaf parsley leaves, chopped 15-20 g Mint leaves, chopped	3 tbsp White balsamic vinegar 2 tbsp Avocado oil Sea salt and freshly milled black pepper

Rinse and drain buckwheat well. Place the buckwheat in a medium saucepan with 400 ml water and cover with a lid. Bring to a boil over high heat. Remove the lid, reduce heat to low and cook for 8 minutes or until tender. Drain and rinse under cold water.
Meanwhile place the coriander, cumin, salt and pepper in a mortar and grind with a pestle until fine. Place on a plate and add the chia seeds. Brush the top of salmon fillets with a little bit of avocado oil and press it into the mixture. Set aside.
Heat half the avocado oil in a large non-stick frying pan over medium-high heat. Add the garlic and buckwheat and cook, stirring occasionally, for 10 minutes or until crispy and lightly browned. Season with salt and pepper. Set aside.
Wipe out the frying pan with paper towel and heat the remaining oil over high heat. Cook the salmon, skin-side down, for 4–5 minutes or until crispy. Turn and cook for 2-3 minutes for medium or until cooked to your liking.
To make the balsamic dressing, place the balsamic vinegar, avocado oil, salt and pepper in a large bowl and mix to combine. Add the buckwheat mixture, tomato, toasted almonds, parsley and mint and toss to combine.
Divide the salmon and salad between plates to serve.