Sous vide soy and strawberry salmon with cabbage and broccoli



  • Water bath 
  • Precision cooker (water heater and circulator) 
  • Saucepan 


  • Salmon – 125 g fillets 
  • Strawberry jam – 1 tablespoon 
  • Soy sauce – 1 tablespoon 
  • Olive oil – 2 tablespoons 
  • Red cabbage – 1 cup of chopped cabbage 
  • Broccoli – 1 cup of a sliced stalk 
  • Sultanas and dried cranberries 
  • Whole black peppercorns – grind with a pestle in a mortar 
  • Dried red hot chilli flakes 
  • Spring onions 
  • Cooking sherry 



  1. Place the salmon into a bag with the soy sauce and strawberry jam. 
  2. Cook in a water bath for 45 minutes at 48.9 °C. 
  3. Refrigerate the salmon until it’s needed. 
  4. Remove the salmon from the bag and keep the cooking liquor aside. 


  1. Heat a saucepan on moderate heat. 
  2. Add some olive oil and avoid heating past its smoking point. 
  3. Add the cabbage, broccoli, and sauté until the broccoli softens and fond forms in the saucepan. 
  4. Deglaze the pan with cooking sherry. 
  5. Add in the cooking liquor plus the pepper and chilli. 


  1. Turn the heat off, add spring onions, and flake in the salmon. 
  2. Serve in a shallow bowl. 
  3. Give thanks to the Lord. 
  4. Eat with a fork. 




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