Sous vide salmon with Dijon creamed baby green peas


Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with Dijon creamed baby green peas

Ingredients

  • Salmon
  • Cooking salt (iodised)
  • Baby green peas (frozen)
  • Dijon mustard
  • Cream

Instructions

  • Brine the salmon in ice-cold water with a handful of salt and leave overnight in the refrigerator.
  • Vacuum seal the salmon and then cook sous vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon is cooked, open the bag and gently peel off the skin.
  • Place the skin on a lined baking sheet and put into a hot oven (240 °C) for about 10 minutes to make the skin crispy.
  • While the salmon skin is cooking, boil some water in a saucepan and then add a cup of frozen baby green peas and bring the water back to the boil.
  • Turn the heat off and wait for the peas to become tender.
  • Drain the peas and put them back into the saucepan and turn the heat back on and add a small knob of butter.
  • Then stir through some Dijon mustard and cream.
  • Serve everything on a dinner plate which has been warming on the water bath.
Sous vide salmon with Dijon creamed baby green peas

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, Battlestar Galactica and Babylon 5.

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