Sous Vide Salmon with Romaine Dressing and Grilled Veggie Salad

Ingredients for 2

• 2 salmon filets

• 1/3 cup olive oil

• 3 cups water

• 3 tablespoons salt

• 1.5 tablespoons sugar

• 3 tablespoons butter

• 1 large red bell pepper

• 1 large zucchini

• 1/4 of a sweet onion

• Pickled mustard seeds to taste

• Salt to taste

• Pepper to taste

• 2 large eggs

• 1 cup romaine lettuce

• 1/3 cup chives

• 1.5 cups mint leaves

• 1/4 cup basil

• 1/4 cup buttermilk

• 1/2 cup grated parmesan cheese

• 3 anchovy filets

• 3 tablespoons olive oil

• Lemon juice to taste

• Salt to taste

Directions

• 

  Step 1

  Brine salmon. Combine water, salt, and sugar. Add salmon to brine, cover, and refrigerate for minimum of 5 hours, and up to 24 hours.

• Step 2

  Romaine dressing (can be made up to two days in advance)

• Step 3

  Set Anova Sous Vide Precision Cooker to 154°F / 67.8°C and cook 2 eggs for 40 minutes. Shock in ice water, and peel.

• Step 4

  Bring a pot of water to boil and blanch romaine, basil, mint, and chives for 1 minute, and shock in ice water.

• 

  Step 5

  Add eggs, romaine, basil, mint, chives, parmesan cheese, buttermilk, anchovy filets, and lemon juice to blender and blend until smooth. Slowly add olive oil during blending.

• Step 6

  Veggie Salad (to be served cold, can be made two days in advance)

• Step 7

  Coat zucchini, onion, and bell pepper with olive oil, salt, and pepper, and grill or roast until nice and browned.

• 

  Step 8

  Let everything cool down. Dice onion, pepper. Slice zucchini into thin slices. Combine with pickled mustard seeds, salt and pepper, and refrigerate.

• 

  Step 9

  Salmon:

• Step 10

  Set Anova Sous Vide Precision Cooker to 113°F / 45°C

• 

  Step 11

  Bag up salmon, add olive oil. Cook for 25 minutes.

• Finishing Steps

• Step 0

  While the salmon is cooking, assemble salad. Combine grilled veggie salad with 1/3 cup of dressing. Adjust as desired!

• 

  Step 1

  Get a pan hot over medium-low heat, add butter until it starts to foam. Remove salmon from bag, and gently sear for about 45 seconds skin side down.

• 

  Step 2

  Plate salad up, and add that delicious buttery salmon right on top. For an added flavor punch, drizzle the butter from the pan over the top, and devour!

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