Crunchy Thai-Inspired Salad with Sous Vide Salmon

Ingredients for 2

• 1 skinless salmon filet, sliced into 1/4-inch-thick medallions

• Kosher salt

• 2 tablespoons sesame oil

• 6 tablespoons fish sauce

• 6 tablespoons freshly squeezed lime juice

• 2 tablespoons palm sugar or packed dark brown sugar

• 3–6 small red Thai chiles, thinly sliced, to taste

• 1 cup thinly sliced Chinese cabbage

• 1 cup chopped Thai basil

• 1 cup cilantro leaves

• 1 cup bean sprouts

• 1/2 cup thinly sliced cucumber

• 1/2 cup halved cherry tomatoes

• 1/3 cup chopped scallions

• 1 carrot, peeled and grated

• 2 1/2 ounces fried egg noodles

• 2 tablespoons peanuts, toasted

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

• Step 2

  Lightly season the salmon with salt and divide between two large zipper lock bags. Add 1 tablespoon sesame oil to each bag. Seal the bags using the water immersion technique, taking care that the salmon forms a single layer in the bags.

• Step 3

  Place the bags in the water bath and set the timer for 15 minutes.

• Step 4

  Meanwhile, prepare the salad dressing: Whisk together the fish sauce, lime juice, palm sugar, and chiles in a small bowl.

• Step 5

  Prepare the salad: Toss the cabbage, basil, cilantro, bean sprouts cucumber, tomatoes, scallions, carrot, egg noodles, and peanuts together in a large bowl.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and place into the bowl with the salad. Discard cooking liquid. Pour dressing over salad and toss to combine. Serve immediately.

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