Sous Vide Salmon with Fridge Salad
I was graciously given some sous vide salmon the other day and this was a great opportunity to use it.
I regularly end up with half a pepper, third of a cucumber or a few plum tomatoes left in the fridge – I’m trying to get into the habit of using everything I buy…
Prep Time: 10mins
Cooking Time: 10 mins
Serves: 2
Salad
- Cucumber – 1/2
- Yellow pepper – 1 whole
- Rocket – 1/2 bag
- Beetroot – 1 whole
- Goats cheese – 100g
- Cherry tomatoes – 200g
- Sunflower seeds – 10g
- Boiled egg – 1
- (Pre-made) sous vide salmon – 2 fillets
Dressing
- Rapeseed oil
- Balsamic Vinegar
- Balsamic Glaze
- Salt
- Pepper
- Chilli Flakes
- Mirin
Making the salad...
- Chop all veg
- Boil egg until hard (roughly 10 minutes from point of boiling)
- Make dressing
- Throw rocket, tomatoes, cucumber, peppers ingredients into a bowl
- Add Goats cheese and dressing
- Sprinkle with sunflower seeds
The salmon - sous-vide?
I don’t have the equipment for sous vide but I was given some after a gig a few weekends ago.
Sous-vide is a method of cooking in which food is vacuum packed and cooked in a water bath or steam environment for longer than normal cooking times, several hours, at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
I can, without a doubt say that this salmon was cooked to perfection!