Sous Vide Salmon Three Ways! Sticky Asian Salmon, Salmon Pasta and Salmon Salad with Wasabi Dressing
Lavender and Lovage
Lavender and Lovage
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Ingredients

  • 125 g to
  • 150 g salmon steaks or fillets
  • 1 lemon salt
  • black pepper
  • 1. Fill the Sous
  • 2. Place the salmon steaks
  • 3. Place the sealed pouches in the Sous Vide Supreme machine, using the rack to sit the pouches in, and cook for
  • 1. Fill the Sous
  • 3. Vacuum seal the pocket, in the machine that comes with the Sous
  • 4. Once the correct temperature has been reached, place the sealed vacuum packet pocket into the water bath by resting it in the rack that is included
  • 5. Set the time
  • 6. When the time is up, carefully take the pocket out of the machine, turn the machine off and either serve your deliciously cooked food straight away, or continue to cook further
  • Fish
  • 150 g boned salmon steaks or salmon fillets (skin on or off)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • 1/2 small red chilli, minced or finely diced
  • 1 tablespoon runny honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Me
  • Cooking
  • Fish
  • 350 g penne pasta
  • 1 orange
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 50 g parmesan cheese (grated)
  • freshly ground black pepper
  • 2 x hot smoked salmon fillets, about 350g in total weight (boned and skinned, I used Delish Fish honey roast salmon)
  • 4 tablespoons crème fraîche
  • Me
  • Cooking
  • Serves
  • 2 to 4 people as main meal or appetiser

Instructions

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