Sous Vide salmon With Cauliflower Puree And Salsa Salad

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This recipe uses coconut oil and cardamom to bring out the flavour in the salmon steak. Serve with any vegetable purée and salad.
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Ingredients for 1

  • Salmon Steak

  • Coconut oil

  • Caradamon

  • Cinnamon

  • Cauliflower

  • Tomatoes

  • Fresh Parsley

  • Red Onion

Directions

  • Step 1

    Season the salmon with coconut oil, cardamom and cinnamon for 10 mins

  • Step 2

    Set your Anova Sous Vide Precision Cooker to 127.4ºF / 53.0ºC.

  • 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.

  • 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.

  • Step 5

    • Pan fry

    • 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.

    • Step 1

      Serve with cauliflower purée underneath. Place salmon on top and salsa on the side.

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127.4 F / 53 C Recipe Temp
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