Sous vide salmon with curry coconut cream frozen vegetables.

Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.

Ingredients

• Salmon cooked sous vide
• Red cabbage
• Baby green peas
• Parsley
• Coconut cream
• Cooking sherry
• Curry paste

Instructions

• Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
• Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
• Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
• Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
• Once the cabbage has softened, add in a cup of frozen baby green peas.
• Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
• Stir in a tablespoon of curry paste and get all the vegetables coated.
• Add in some continental parsley leaves.
• Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
• Put the cold salmon into the skillet and break it up into chunks.
• Turn off the heat and allow the heat to penetrate the salmon.
• Serve in a bowl and add the crispy salmon skin on top.
• Add a few cherry tomatoes to the bowl too.

If you make this, please let me know. Thank you.