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How to Make Sous Vide Salmon With Red Bean Salad

How to Make Sous Vide Salmon With Red Bean Salad

Sous Vide Salmon creamy texture serve with red bean salad.

Time Taken: 40 min.

Serving : 4

Nutrition Facts: Per serving

  • 198 calories 8 g fat(2 g sat);
  • 0 g fiber; 2 g carbohydrates;
  • 29 g protein; 18 mcg folate;
  • 72 mg cholesterol; 1 g sugars;
  • 0 g added sugars;
  • 262 IU vitamin A;
  • 3 mg vitamin C;
  • 76 mg calcium; 1 mg iron;
  • 382 mg sodium; 560 mg potassium

Ingredients For Fish:

  • 4 Salmon Filet on skin 
  • 1 tsp Salt
  • 1 tsp sugar
  • Fresh Thyme, dill, parsley, thinly sliced shallots, and/or citrus zest (optional)
  • Olive Oil as needed 
  • Black Pepper as needed

Direction:

  • First score the salmon skin with a sharp knife for extra crispy skin;
  • Sprinkle sugar and salt all over the filets. Let it for over 10 minutes. Then rinse off with cold water and dry curing fill up filets and seasoning with the fresh herbs;
  • Then place the fillet into a vacuum bag- add olive oil and black pepper. Remove all the air from the bag by using a vacuum sealer;
  • Set the temperature on your sous vide machine according to the chart and allow it to preheat while the salmon rests;
  • Then set the vacuum bag with the salmon into the water bath and cook for the 30 minutes;
  • When fish is cooked then cut off the bag and carefully remove from the beg;
  • You can sear the skin side by using a cooking torch.

 

Ingredients For Red Bean Salad:

  • 16 Ounce Red Bean
  • 1 large chopped Onion
  • 1 cup chopped coriander, salary
  • 2 tsp lemon juice
  • 1/4 cup olive oil
  • 1 pinch of salt 

 

Direction: 

  • Mix all the ingredients together and serve instantly when you take meal

 

Note: Equipment required vacuum sealer, sous vide machine and cooking torch 

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