Sous vide cooking has many attractive advantages: it is the best way to control the temperature of food, without any stress and in a uniform way. Simply seal the food in a plastic bag, after removing the air (either with a vacuum machine or with a bag that seals tightly). Then, it is immersed in hot water (temperature and time vary depending on the food chosen) and wait!
Anything can be used, such as fish, meat, chicken, vegetables, etc. Here, a salmon fillet was the preferred choice. It is accompanied by a delicious condiment with lime, shallot, ginger, honey and peanuts.
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: easy
Yield: 2 servings
For the sous vide salmon
For the peanuts condiment
Pour very hot water into a large pot of water and heat to 140°F (60°C).
Preparation of the salmon: place the salmon fillets on a cutting board. Salt well.
In a bowl, mix honey, miso paste and oil. Brush over the salmon fillets.
Place in a bag that seals tightly. Plunge into the pan of water and cook for 25 minutes.
Prepare the peanut condiment: in a bowl, grate the lime zest. Using a knife, peel the lime raw and keep only the flesh. Mix with the zest.
In a small skillet over medium-high heat, brown the shallot, garlic and ginger in oil. Add peanuts and honey. Continue cooking for 5 minutes.
Mix the peanuts with the lime. Set aside.
Once the salmon is cooked, arrange on a plate. You can also sear the salmon over high heat in a very hot pan for 1 minute to grill the skin.
Serve with peanut condiment and quinoa or rice.
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