This was a really Nice salmon and noodles dish. Full of flavour.
Hello reader,
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.
Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.
Dear Reader,
I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on YummyLummy.com
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.
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
Salmon
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 pork knuckle meal. The instructions on the sauerkraut jar read, “eat within a week of opening” so here I am eating salmon and sauerkraut.
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.
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
Random Yummy 