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.

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

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, and Babylon 5.

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