Sous Vide Salmon with Pea Salad


Tenina Holder

Posted November 19, 2021 (Last updated April 1, 2022)



Total Time

1hrs 55mins



The perfect Master Cheffy dinner to wow your family and friends. Delicate salmon with a fragrant pea salad and a kicker puree. Pretty and pretty tasty.


  • Lemon icon
  • Parmesan cheese icon
    Parmesan cheese50 gcubed
  • Cauliflower icon
    Cauliflower350 gflorets of
  • Green onion icon
    Green onion5sliced
  • Mint leaves icon
    Mint leavesas neededleaves of
  • Salmon filet icon
    Salmon filet6
  • Pink himalayan salt icon
    Pink himalayan saltas needed
  • Lemon essential oil icon
    Lemon essential oil1 ml
  • Black pepper essential oil icon
    Black pepper essential oil1 ml
  • Butter icon
    Butter40 g
  • Garlic clove icon
    Garlic clove2
  • Single cream icon
    Single cream60 g
  • Single cream icon
    Single creamas needed
  • Frozen peas icon
    Frozen peas400 g
  • Lemon juice icon
    Lemon juice100 g
  • Extra virgin olive oil icon
    Extra virgin olive oil75 g
  • Black pepper icon
    Black pepperas needed
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Score the skin of the salmon in several places and sprinkle with pink salt flakes
  • 2. Place the salmon on top of the lemon slices inside the stasher bag
  • 3. Add the oils and seal the bag with no air
  • 4. Refrigerate for at least an hour
  • 5. Place parmesan into Thermomix bowl
  • 6. Chop - approx 10 sec, speed 10
  • 7. Remove from the bowl and set aside
  • 8. Place butter and garlic into Thermomix bowl
  • 9. Chop - approx 3 sec, speed 5
  • 10. Sauté - approx 5 min, Varoma, speed 1
  • 11. Add florets and cream
  • 12. Cook - approx 15 min, 100°C, speed 1
  • 13. Check the cauliflower is cooked by mashing it with the back of a fork
  • 14. If not fully cooked, add a few more minutes to the cooking time
  • 15. Add a splash more cream, the grated parmesan, seasoning and oil
  • 16. Blend - approx 30 sec, speed 8
  • 17. Scrape down sides of TM5 bowl
  • 18. Blend - approx 30 sec, speed 8
  • 19. Place the stasher bag with salmon into the varoma dish
  • 20. Place the frozen peas onto the varoma tray and place the varoma into position above the cauliflower
  • 21. Cook - approx 15 min, 100°C, speed 1
  • 22. Remove varoma
  • 23. Place the peas into a separate bowl
  • 24. Remove puree from bowl and keep hot until ready to serve
  • 25. Without cleaning, place ½ cup of the cooked peas with lemon juice, EVOO and more seasoning to taste
  • 26. Blend - approx 15 sec, speed 8
  • 27. This is the pea salad dressing
  • 28. Toss remaining peas, spring onions, mint leaves together with the dressing just before serving as the lemon juice will alter the colour of the peas
  • 29. Drizzle a bit of EVOO in a frying pan
  • 30. Once the frying pan is hot, sear the salmon skin-side down until the skin is crispy
  • 31. Plate up with some Cauliflower Puree, the dressed Pea Salad and salmon on top
  • 32. Finish off with some fresh or fried mint leaves to garnish

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco