Sous Vide Alligator Salad

Ingredients for 4

• 1 pound skinless alligator filets

• Salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 clove garlic, thinly sliced

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon yellow curry powder

• Zest and juice of 1 lemon

• 1 teaspoon ground cumin

• 1 cup walnuts, toasted and chopped

• 1 Honeycrisp apple, cored and cut into 1/2-inch dice

• 1/2 cup finely diced celery

• 1/2 cup finely diced scallions

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

• Step 2

  Season the alligator with salt and pepper and place in a large zipper lock or vacuum seal bag with the olive oil and garlic. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the bag from the water bath. Remove the alligator from the bag and cut into 1/2-inch pieces.

• Step 1

  In a large bowl, whisk together the mayonnaise, mustard, curry powder, lemon zest, lemon juice, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.

• Step 2

  Add the alligator, walnuts, apple, celery, and scallions, and stir to combine. Season to taste with salt and pepper. Serve.

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