Salmon for dessert

Dear Reader, 

I’m a fan of adding fruit to a main meal dish. I often add orange and peach to a fillet of salmon. 

The other day, I cooked some lamb-shank meat in a pressure cooker and used marmalade and French onion soup for the cooking liquor. The reduced cooking liquor was sweet but rich in flavour. 

Tonight I enjoyed a fillet of salmon with some broccoli florets, a peach and an orange. I cooked the peach, orange, and broccoli in the leftover cooking liquor. 



  • Water heater circulator 
  • Water bath 


  • Salmon – Choose a small fillet of about 100 g. 
  • Strawberry jam – two teaspoons. 
  • Soy sauce – Preferably choose a low-sodium sauce. 
  • White peach 
  • Orange 
  • Broccoli – Choose florets and some stalks. 
  • Marmalade and French onion soup cooking liquor 


  • Place the fillet of salmon in a plastic vacuum bag with a couple of teaspoons of strawberry jam and a glug of soy sauce. 
  • Seal the bag in a vacuum chamber. 
  • Cook the salmon for 30 minutes at 50 °C. 
  • Par-boil the broccoli to soften it gently. 
  • Add the peach, orange, and cooking liquor to a frying pan and cook until the liquid reduces further. 
  • Once the liquid is thick enough, turn off the heat and add the broccoli and the salmon. 
  • Serve in a shallow bowl. 
  • Give thanks to the Lord. 
  • Eat with a spoon and fork. 

Final thoughts 

It feels like I’ve eaten a main meal dish and dessert together. 







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