Name: Sous Vide Salmon with Pea Salad
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Ingredients: 1 sliced Lemon; 50 g cubed Parmesan cheese; 350 g florets of Cauliflower; 5 sliced Green onion; as needed leaves of Mint leaves; 6 Salmon filet; as needed Pink himalayan salt; 1 ml Lemon essential oil; 1 ml Black pepper essential oil; 40 g Butter; 2 Garlic clove; 60 g Single cream; as needed Single cream; 400 g Frozen peas; 100 g Lemon juice; 75 g Extra virgin olive oil; as needed Black pepper; as needed Extra virgin olive oil

Download App

Sous Vide Salmon with Pea Salad

Tenina Holder

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

Serves

Total Time

1hrs 55mins

Calories

651

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.

Ingredients

Lemon1sliced
Parmesan cheese50 gcubed
Cauliflower350 gflorets of
Green onion5sliced
Mint leavesas neededleaves of
Salmon filet6
Pink himalayan saltas needed
Lemon essential oil1 ml
Black pepper essential oil1 ml
Butter40 g
Garlic clove2
Single cream60 g
Single creamas needed
Frozen peas400 g
Lemon juice100 g
Extra virgin olive oil75 g
Black pepperas needed
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

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.

Contact

Support

Terms and Privacy

Visit frescocooks.com