Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce

(97)

Cole Wagoner

Walnut Creek, CA

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Recipe Temp 115 F / 46.1 C
Recipe Time
Prep Time
Tender and flaky salmon, easier than ever. The salmon requires no finishing. Remove from the bag and it's ready to eat. Serve a dinner worth talking about, and actually enjoy the process. Anova makes delicious results more accessible than they ever have been.

Ingredients for 4

  • 4 salmon filets, skinless

  • 1 large bunch of spinach

  • ½ cup of dijon mustard

  • 1 cup heavy cream

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C

  • Step 2

    Season salmon with salt

  • Step 3

    Place in resealable ziplock bag. Place in water bath and cook for 45 minutes.

    • Finishing Steps

    • Step 0

      Heat pan over medium heat and add spinach. Cook until wilted and soft. Add lemon juice, salt, and pepper. Keep over very low heat until serving.

    • Step 1

      Place saucepan over medium heat and add heavy cream and dijon mustard. Bring to a boil, reduce heat, and whisk to combine. Add salt and pepper to taste.

    • Step 2

      Remove salmon from bags and pat dry.

    • Step 3

      Serve on top of spinach, and drizzle dijon sauce over salmon to enjoy!

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115 F / 46.1 C Recipe Temp
Recipe Time
Prep Time