Sous vide flaked salmon red cabbage curry

It’s Monday so that means salmon. I cooked it sous vide again too. 

Sous vide flaked salmon with curry red cabbage


  • Salmon
  • Iodised salt
  • Black whole peppercorns
  • Red cabbage
  • Curry paste
  • Coconut cream
  • Fish sauce
  • Lime juice


  • 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.
  • Peel the skin off and put it into the oven for 15 minutes at 200 °C.
  • Flake the salmon.
  • Shred the red cabbage.
  • Heat some oil in a skillet and then sauté the red cabbage.
  • Pour in a small tin of coconut cream and bring to a gentle simmer.
  • Add in a tablespoon of curry paste and stir it through the coconut cream and red cabbage with some fish sauce too.
  • Once the coconut cream has thickened turn off the heat and add in the flaked salmon and some lime juice.
  • Garnish with something green and maybe add a cherry tomato.
Sous vide flaked salmon with curry red cabbage






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