Sous vide salmon with curry coconut cream frozen vegetables

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.

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Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
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Spicy Thai curry butternut pumpkin soup with coriander. #covidlife #stayhome #workfromhome
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Continue reading “Quick Thai spiced pumpkin soup”