Sous vide salmon with crispy kale sprouts and cherry tomatoes


Normally, I eat salmon on Monday nights but I bought two pieces this week. 

Sous vide salmon with crispy kale sprouts and cherry tomatoes

Ingredients

  • Salmon
  • Olive oil
  • Iodised salt
  • Black whole peppercorns
  • Kale sprouts
  • Cherry tomatoes
  • Rosemary
Seasoned salmon ready for vacuum bagging

Instructions

  • Brine the salmon with ice cold water and salt for a few hours.
  • Dry the salmon and season with salt and pepper.
  • Vacuum bag the salmon.
  • Cook in a water bath for 40 minutes at 50 °C.
  • Remove the salmon from the bag and pat the salmon dry.
  • Get a skillet really hot and sear the skin.
  • Set aside the salmon to rest.
  • In some olive oil mix in some rosemary leaves, oregano leaves, basil leaves with salt and pepper.
  • Toss this around with some kale sprouts and cherry tomatoes.
  • Cook in an oven for 20 minutes at 200 °C.
Sous vide salmon with crispy kale sprouts and cherry tomatoes

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, Battlestar Galactica and Babylon 5.

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