Sous Vide Salmon with Pea Salad

by

Tenina Holder

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

Serves

6

Total Time

1hrs 55mins

Calories

647

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.

recipe-image
    Ingredients

  • Lemon icon
    Lemon1sliced
  • 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
    Method

  • 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

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