Crunchy Thai-Inspired Salad with Sous Vide Salmon

Refreshing, full of flavor and with a whole array of textures, this salad is bound to please even those who say they don’t like salads (blasphemy!) The salmon is cooked at 55C for 15 minutes and results in a silky smooth texture. When combined with the zingy Thai dressing, this recipe is a winner. Make sure you serve this salad immediately after dressing, otherwise the crunchy noodles will become soft.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 00:15

Temperature : 131F / 55C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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.
3. Place the bags in the water bath and set the timer for 15 minutes.
4. Meanwhile, prepare the salad dressing: Whisk together the fish sauce, lime juice, palm sugar, and chiles in a small bowl.
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

1. 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.