Bring a medium pot to the boil and add salt. Add the buckwheat and reduce to a simmer for 20mins. Once cooked, drain and rinse with cold water. Set aside in sieve to drain and dry.
Preheat the oven to 200’C and line 2 oven trays with baking paper. Top and tail the baby fennel bulb and place into a mixing bowl and squeeze half the lemon over the fennel. This will prevent browning
Whish the olive oil, garlic, and lemon rind into a bowl and season with salt and pepper.
Drizzle half of the mix onto the fennel and toss in the bowl before laying out on the baking tray.
Place in higher level of the oven and set the timer for 15 minutes.
Meanwhile take your salmon and cut into 2cm strips, place in the bowl and add the remaining oil, garlic and lemon mix and coat evenly before laying on a tray. Once fennel has been in the oven for 10 minutes place salmon on the middle rack and cook for 5 minutes at 200’C.
After five minutes, check the fennel is browned/ likewise with the salmon before removing from the oven.
Heat a medium frying pan and add a drizzle of oil, the red onion spears and cook for 2 minutes before adding the cooked buckwheat until lightly golden brown. Then set aside.
Make the coriander and lemon dressing. Place coriander seeds in a small frying pan and toss evenly for 2 minutes until aromatic and toasted. Set aside and cool. Grind seeds in a mortar and pestle, process the toasted seeds with the remaining ingredients until smooth and combined. Season to taste.
To assemble, in a large bowl, add the caramelised fennel, and toasted buckwheat with the drained capers. Take the grilled salmon and lightly break up and add half the dill and some of the chopped parsley. Add the coriander lemon dressing and toss lightly. Place onto a serving dish and garnish with the remaining dill and parsley and finish with cracked pepper.
Serve with your favourite wholegrain bread.