Savory Buckwheat and Rye Bowl with Dill Salmon

Step 1: Start by cooking the buckwheat. Rinse 1 cup of buckwheat under cold water and then place it in a pot with 2 cups of water. Bring it to a boil, reduce to a simmer, cover, and let it cook for about 15 minutes, or until the water has absorbed and the buckwheat is tender. Fluff it with a fork and set it aside.

Step 2: While the buckwheat is cooking, prepare your rye flour. In a bowl, mix 1/2 cup of rye flour with enough water to form a thick batter. You can season this with a pinch of salt. Set this aside for later.

Step 3: In a frying pan, heat 1 tablespoon (15 ml) of olive oil over medium heat. Add the diced potatoes and sauté until golden brown and crispy, about 10-12 minutes. Add the sliced mushrooms and minced garlic, and cook for another 5-7 minutes until the mushrooms are tender and the garlic is fragrant. Season with salt and pepper to taste.

Step 4: In another pan, heat the remaining tablespoon (15 ml) of olive oil over medium heat. Place the salmon fillet skin-side down and season with salt, pepper, and half of the chopped dill. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Step 5: To make the rye batter pancakes, use the same frying pan you cooked the potatoes and mushrooms in. Add a little more olive oil if necessary and pour in some of the rye batter to form small pancakes. Cook for about 2-3 minutes on each side until golden brown and set. Repeat until all the batter is used up.

Step 6: To assemble your bowl, place a generous scoop of the fluffy buckwheat at the bottom. Layer on the crispy potatoes and mushrooms, and top with the beautifully cooked salmon. Finish with a dollop of sour cream and sprinkle the remaining dill on top for a fresh, herbaceous touch.

Step 7: Serve your Savory Buckwheat and Rye Bowl warm. Enjoy the delightful fusion of textures and flavors as you dig into this nourishing meal that will leave you feeling satisfied and ready to conquer the day.