Sous vide salmon with crispy skin, porcini mushrooms, cherry tomatoes, and creamy baby green peas

While cooking salmon sous vide isn’t necessarily quick and easy, tonight I didn’t want to fuss too much about the vegetables so I used some frozen peas.

Ingredients

• Salmon
• Queensland nut oil
• Iodised salt
• Black whole peppercorns

• Frozen baby green peas
• Dried porcini mushrooms
• Sweet sherry
• Butter
• Cream
• Dijon mustard

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.

• Rinse some dried porcini mushrooms in water.
• Soak the rinsed dried porcini mushrooms in warm water for about 20 minutes and keep the water

• Put some frozen baby green peas into a hot skillet.
• Add in the mushrooms and the mushroom water.
• Once the peas are cooked through add in a little sweet sherry, a small knob of butter and a teaspoon of Dijon mustard.
• Add a little cream and stir through to create a little sauce with the peas.
• Season with salt and pepper and fresh basil leaves.