Sous Vide Salmon with Pea Salad

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    647
based on 2 ratings

The perfect Master Cheffy dinner to wow your family and friends. Delicate salmon with a fragrant pea salad and a kicker puree. Pretty and pretty tasty.

Inspired by: https://tenina.com/recipes/sous-vide-salmon-with-pea-salad

recipe updated 21 Dec 2021

Ingredients

  • Lemon icon
    Lemon
    1
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Cauliflower icon
    Cauliflower
    350 g
  • Spring onion icon
    Spring onion
    5
  • Mint leaves icon
    Mint leaves
    as needed
  • Salmon fillet icon
    Salmon fillet
    6
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Lemon essential oil icon
    Lemon essential oil
    1 ml
  • Black pepper essential oil icon
    Black pepper essential oil
    1 ml
  • Butter icon
    Butter
    40 g
  • Garlic clove icon
    Garlic clove
    2
  • Single cream icon
    Single cream
    60 g
  • Single cream icon
    Single cream
    as needed
  • Frozen peas icon
    Frozen peas
    400 g
  • Lemon juice icon
    Lemon juice
    100 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    75 g
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Varoma tray - tm5
  • kCook icon Tm5 bowl
  • kCook icon Stasher bag
  • kCook icon Cutting board
  • kCook icon Varoma dish
  • kCook icon Frying pan

Step preview

  1. Score the skin of the salmon in several places and sprinkle with pink salt flakes
  2. Place the salmon on top of the lemon slices inside the stasher bag
  3. Add the oils and seal the bag with no air
  4. Refrigerate for at least an hour
  5. Place parmesan into Thermomix bowl
  6. Chop - approx 10 sec, speed 10
  7. Remove from the bowl and set aside
  8. Place butter and garlic into Thermomix bowl
  9. Chop - approx 3 sec, speed 5
  10. Sauté - approx 5 min, Varoma, speed 1
  11. Add florets and cream
  12. Cook - approx 15 min, 100°C, speed 1
  13. Check the cauliflower is cooked by mashing it with the back of a fork
  14. If not fully cooked, add a few more minutes to the cooking time
  15. Add a splash more cream, the grated parmesan, seasoning and oil
  16. Blend - approx 30 sec, speed 8
  17. Scrape down sides of TM5 bowl
  18. Blend - approx 30 sec, speed 8
  19. Place the stasher bag with salmon into the varoma dish
  20. Place the frozen peas onto the varoma tray and place the varoma into position above the cauliflower
  21. Cook - approx 15 min, 100°C, speed 1
  22. Remove varoma
  23. Place the peas into a separate bowl
  24. Remove puree from bowl and keep hot until ready to serve
  25. Without cleaning, place ½ cup of the cooked peas with lemon juice, EVOO and more seasoning to taste
  26. Blend - approx 15 sec, speed 8
  27. This is the pea salad dressing
  28. Toss remaining peas, spring onions, mint leaves together with the dressing just before serving as the lemon juice will alter the colour of the peas
  29. Drizzle a bit of EVOO in a frying pan
  30. Once the frying pan is hot, sear the salmon skin-side down until the skin is crispy
  31. Plate up with some Cauliflower Puree, the dressed Pea Salad and salmon on top
  32. Finish off with some fresh or fried mint leaves to garnish
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