Sous Vide salmon With Cauliflower Puree And Salsa Salad
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 1
Salmon Steak
Coconut oil
Caradamon
Cinnamon
Cauliflower
Tomatoes
Fresh Parsley
Red Onion
Directions
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Step 1
Season the salmon with coconut oil, cardamom and cinnamon for 10 mins
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Step 2
Set your Anova Sous Vide Precision Cooker to 127.4ºF / 53.0ºC.
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Step 3
Cut cauliflower into small chucks and add butter in a pot. Add water and bring cauliflower to boil. When they are soft enough, put the cauliflower to a blender and add water to mix. Then put the mixture back in the pot, use the lowest fire to bring to boil.
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Step 4
Mix diced tomatoes, diced red onion, fresh parsley. Add olive oil, salt and pepper. You can also squeeze in a little bit of lemon juice.
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Step 5
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Pan fry
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Step 0
Make sure your pan is sizzling hot. Then put the salmon on the pan (skin side down) and fry for 1 min. Then flip to the other side and fry for another 15 seconds.
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Step 1
Serve with cauliflower purée underneath. Place salmon on top and salsa on the side.