Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce
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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Perfect results in a few simple steps.
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
Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C
Season salmon with salt
Place in resealable ziplock bag. Place in water bath and cook for 45 minutes.
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.
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.
Remove salmon from bags and pat dry.
Serve on top of spinach, and drizzle dijon sauce over salmon to enjoy!