This was a really Nice salmon and noodles dish. Full of flavour.
I hope you’re well. I normally take the leftover salmon to work for lunch but today I reserved it for dinner.
If you’ve never eaten sous vide salmon before, it’s a very different texture. It flakes more easily and even for 30 minutes at 50 °C it’s difficult to keep its form.
For that reason, leftover salmon is perfect for any dish that requires flaked fish.
Leftover sous vide salmon and Hokkien noodles Ingredients
Leftover sous vide salmon Hokkien noodles (packet variety) Bird’s-eye chillies Carrot Daikon Ginger Spring onion MSG Lime juice Vegetable stock Peanut oil Sesame oil Soy sauce Instructions
Boil some vegetable stock. Julienne some carrot and daikon. Mince some ginger. Chop the chillies. Slice some spring onion. Pour the boiling stock over the noodles, chillies, carrot, daikon, and ginger. When the noodles are soft, drain the stock. Heat a wok and add some peanut oil. Quickly fry some spring onion until it becomes aromatic. Add in the noodles, carrot, daikon, and ginger. Add some MSG if you like. Stir through the flaked salmon. Add some sesame oil and soy sauce. Garnish with spring onion. Give thanks to the Lord. Eat with chopsticks and a spoon.
Leftover sous vide salmon and Hokkien noodles
Okay, so some may think this is an old combination, but it tasted great.
Tonight, I wanted something light.
Salmon Cabbage Carrot Daikon Vegetable stock MSG Pepper Peanut oil Sesame oil Instructions
Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator. Cook the salmon in a water bath at 50 °C for 30 minutes. Boil the vegetable stock. Julienne the carrot and daikon. Shred the cabbage. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil. Transfer the vegetables to a bowl and season with pepper. Serve with the salmon. Give thanks to the Lord. Split in half to have leftovers for lunch. Eat with chopsticks and a spoon.
Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies
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Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.
I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on
Sous vide salmon and stir-fry cabbage Ingredients
Salmon MSG Drumhead cabbage Garlic Ginger Shallot Spring onion Red chilli Coriander Broccoli Peanut oil Sesame oil Soy sauce White peppercorns Black peppercorns Coriander seeds Instructions
Season a salmon fillet with MSG. Seal the MSG seasoned salmon in a vacuum bag. Cook under vacuum (sous vide) at 50 °C for 30 minutes. When cooked, remove the salmon from the bag and flake it into big chunks. Shred the cabbage into thin shreds. Put the cabbage into a bowl. Pour boiling water over the cabbage and cook until soft. Drain the cabbage and place it into a bowl of ice water. Mince the shallot, garlic, and ginger. Slice the spring onion and red chilli. Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli. Heat a wok. Add some peanut oil and sesame oil. Cook the aromatic ingredients until they are fragrant. Toss in the broccoli florets and stir-fry. Drain the cabbage. Toss in the flaked salmon and stir-fry. Squirt in some soy sauce and add the ground peppercorns and coriander seeds. Add in the cabbage and toss your wok. Turn off the heat and add the spring onions, chillies, and coriander leaves. Transfer everything to a bowl. Give thanks to the Lord. Eat with chopsticks and a spoon.
Sous vide salmon and stir-fry cabbage
Inspiration for tonight’s meal again comes from NQN and my best friend (GC).
During the week, NQN posted about a
green salad with broad beans, sugar snap peas, and asparagus. On the same day, GC wanted some ideas on using some halloumi.
I said I like the taste of halloumi, but the squeak on my teeth meant I didn’t eat much of it.
Salmon and green salad with halloumi and goat cheese Ingredients
Salmon Iodised salt Green beans Sugar snap peas Mini asparagus Halloumi Goat cheese Olive oil Lime juice Avocado Pecan nuts Ice Instructions
Heat the oven to about 200 °C. Pat the surfaces of the salmon dry with absorbent kitchen paper. Season the salmon with salt. Cook the salmon in the oven for 15 minutes. Allow the salmon to rest for a few minutes and then flake the salmon into pieces. Salad
Boil some salted water in a saucepan. Cook the green beans in the water for about four minutes and then plunge them into iced water (Note, I haven’t removed the ends of the beans. I know it’s traditional to do this and I remember it was a job Mum would give me as a kid when I’d help her cook dinner. The reason why I don’t do it is pure laziness.). Cook the sugar snap peas in the boiling water for a few minutes and then plunge them into iced water. Cook the mini asparagus in the boiling water for a few minutes and then drop them into iced water. When the beans, peas, and asparagus are cool, remove them from the iced water and place them in a bowl lined with some absorbent kitchen paper to remove the excess water. Then season with salt and splash on some olive oil and lime juice. Slice the avocado and put it into the bowl with the beans, peas, and asparagus, and gently mix it through to exploit the antioxidation effects of the lime juice. Heat a skillet and add a little neutral oil (I use Queensland nut oil because it has a high vapour point and because it’s Queensland!). Wash the halloumi with tap water to remove the brine. Dry the halloumi with absorbent paper. Fry the halloumi until it forms a caramelised crust on both sides (GC mentioned the frying time might influence the amount of squeakiness on my teeth. I had planned on running an experiment with varying cooking times, but I may leave that for another day.) Crumble some goat cheese and add that to the salad bowl. Toast some pecan nuts in the oven for about 5 minutes at 200 °C. Once toasted, crack the nuts in half length-ways and then add the nuts to the salad. Cut the cooked halloumi into bite-sized pieces and add it along with the salmon to the salad bowl. Season the salad to taste and serve everything together in a bowl.
Salmon and green salad with halloumi and goat cheese How did the salad taste?
This summer salad tasted great. It had crunch and creaminess as well as the deliciousness of the baked salmon.
What else have I eaten today?
Morning tea. Atlas coffee and Mayvers Almond butter and a Pink Lady apple.
Leftover pizza with avocado and sour cream, served with ginger beer Have a good one
Lake Ginninderra early this morning as the sun came up
I’m guessing you’re wondering what am I doing combining salmon with sauerkraut and apple sauce.
Baked salmon with sauerkraut and apple sauce
On the weekend I bought a jar of sauerkraut and a bottle of apple sauce for a
. The instructions on the sauerkraut jar read, “eat within a week of opening” so here I am eating salmon and sauerkraut. pork knuckle meal Ingredients
Salmon Sauerkraut Apple sauce Sweet potato chips Instructions
Cook the sweet potato chips at 200 °C for 30 minutes. Cook the salmon in an oven at 200 °C for 15 minutes. Add a spoonful of sauerkraut and a spoonful of apple sauce to the dinner plate.
Baked salmon with sauerkraut and apple sauce
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
Sous vide salmon with crispy skin plus bacon and Brussels sprouts.
Sunday salmon cooked sous vide (under vacuum) with lots of crispy bits like the salmon skin, bacon, and Brussels sprouts.
Sous vide salmon with crispy skin plus bacon and Brussels sprouts Ingredients
Salmon Cooking salt (iodised) Brussels sprouts Streaky bacon Sour cream
Sous vide salmon with crispy skin plus bacon and Brussels sprouts Instructions
Brine the salmon in cold water with a handful of salt and leave the salmon overnight in the refrigerator. Wash the salmon in cold running water to remove all the albumen. Seal in a vacuum bag. Heat the water in a water bath to 50 °C and cook the bagged salmon for 40 minutes. While the water bath is warming, slice the streaky bacon with a sharp knife. Put the Brussels sprouts into a lined baking tray and mound the sliced bacon on top of the Brussels sprouts. As the bacon cooks the fat renders, and the Brussels sprouts absorb the bacon fat. Cook the Brussels sprouts and bacon in an oven (starting cold) at 200 °C for 40 minutes. Once the salmon has cooked, open the bag and then gently peel off the skin. Place the salmon skin on a lined baking sheet and put it into a hot (240 °C) oven for about 10 minutes to get the skin crispy. Serve everything on a dinner plate which has been warming on top of the water bath and add a little sour cream.
Sous vide salmon with crispy skin plus bacon and Brussels sprouts
I hope you’re enjoying your Sunday evening. If you make this dish, please let me know. Have a good night.
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.
Sous vide salmon with curry coconut cream frozen vegetables Ingredients
Salmon cooked sous vide Red cabbage Baby green peas Parsley Coconut cream Cooking sherry Curry paste
Sous vide salmon with curry coconut cream frozen vegetables 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.
Sous vide salmon with curry coconut cream frozen vegetables
If you make this, please let me know. Thank you.
It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes Ingredients
Salmon Iodised salt Kale (washed) Dijon mustard Cream Cooking sherry Cherry tomatoes (washed) Instructions
Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours. Wash and rinse the salmon in tap water and dry with absorbent paper. Seal the salmon in vacuum bags. Cook sous-vide (under vacuum) for 40 minutes at 50 °C. When the salmon has finished cooking, remove it from the bag and then peel off the skin. Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy. In a skillet add some Queensland nut oil and turn the heat up. Sauté the shredded kale until it wilts and add a glug of cooking sherry. When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through. Add the cherry tomatoes at the end. Serve everything on a dinner plate which has been warming on top of the water bath.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes
If you make this, please let me know.
Last night I cooked the salmon and made the hollandaise sauce. There was enough leftover for a meal tonight.
Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles Ingredients
Boil a saucepan of water and cook the Udon noodles for 8 minutes. Rinse the noodles in cold water. Heat up some garlic and olive oil in a skillet and add the cold noodles. Add the cold salmon and flake in the skillet with a wooden spoon. When the salmon has warmed through add in the cold leftover hollandaise sauce and stir until the hollandaise sauce is warmed through. Season with salt and pepper and garnish with fresh basil.
Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles