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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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
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Step 1
Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C
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Step 2
Season salmon with salt
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Step 3
Place in resealable ziplock bag. Place in water bath and cook for 45 minutes.
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Finishing Steps
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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.
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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.
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Step 2
Remove salmon from bags and pat dry.
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Step 3
Serve on top of spinach, and drizzle dijon sauce over salmon to enjoy!