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. 

Recipe

Equipment

• Water heater circulator 
• Water bath 

Ingredients 

• 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 

Instructions 

• 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.