It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.

Ingredients

• Salmon
• Iodised salt
• Kale (washed)
• Dijon mustard
• Cream
• Cooking sherry
• Cherry tomatoes (washed)

Instructions

• Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
• Wash and rinse the salmon in tap water and dry with absorbent paper.
• Seal the salmon in vacuum bags.
• Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
• When the salmon has finished cooking, remove it from the bag and then peel off the skin.
• Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
• In a skillet add some Queensland nut oil and turn the heat up.
• Sauté the shredded kale until it wilts and add a glug of cooking sherry.
• When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
• Add the cherry tomatoes at the end.
• Serve everything on a dinner plate which has been warming on top of the water bath.

If you make this, please let me know.