Sous vide salmon and creamed kale

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

Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes


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


  • 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.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

If you make this, please let me know. 






Please leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: