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YIELD 4 - 8 SERVINGS
COOKING TIME 30 - 60 MINUTES
COOKING TEMPERATURE 122˚F (50˚C)
INGREDIENTS
Salmon Wi�h
Apples and
Jalapeños
At least 65 to 95 minutes before serving, preheat a
water bath to 122°F (50°C). Combine 2 cups of water with the
salt and heat until the salt is dissolved. Add the 2 cups of cold
water and let the water cool to room temperature. Remove the
skin from the salmon. Cut it into 1" by 3" pieces (25mm by
75mm). Place the salmon into the salted water and let sit for 10
minutes. Remove the salmon and lightly pepper it then place in
a sous vide bag and seal. Cook the salmon for 30 to 60
minutes, until heated through.
At least 20 minutes before serving,
combine all the ingredients and blend together until fully
emulsified. The vinaigrette can be made several hours ahead of
time and refrigerator, then whisked together before serving.
Cut the apple into 1/4" (7mm) cubes. Remove the
salmon from the sous vide bag and pat dry. Place a section of
fish on a plate then top with some diced apples and a jalapeno
slice. Add some lemon confit and parsley to the top then drizzle
with some of the jalapeno vinaigrette.
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1 JALAPEÑO, MINCED
1/2 SHALLOT, MINCED
6 TABLESPOONS OLIVE OIL
3 TABLESPOONS LEMON JUICE
1 TEASPOON YELLOW MUSTARD
SALT AND PEPPER
GRANNY SMITH APPLE
JALAPEÑO, SLICED
LEMON CONFIT OR
PRESERVED LEMON, DICED
FRESH PARSLEY, CHOPPED
2 CUPS WATER
3.5 TABLESPOONS SALT
2 CUPS COLD WATER
1-2 POUNDS SALMON
(450G TO 900G)
SALT AND PEPPER
Sous Vide 3
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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