Sous vide flaked salmon red cabbage curry

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

Ingredients

• Salmon
• Iodised salt
• Black whole peppercorns

• Red cabbage
• Curry paste
• Coconut cream
• Fish sauce
• Lime juice

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.
• 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.