Today’s special! Sous vide Salmon, it’s light, fresh and yummy! We are here to teach you amazing new recipes, and give you a chance to reflect on the significance of the food we eat in our spiritual lives. It’s these little spices that help bring out the best in life. Enjoy!
Sous Vide Salmon
Salmon with Calamansi – Dill Mayonnaise with a Summer Salad
4 persons
Ingredients
4 pcs Salmon filet
1 bund Dill leaves
20 ml Mayonnaise
4 pcs Calamansi juice
1/3 cup fresh Cream
120 grams Assorted Lettuce
40 grams Cranberry
1 pc Avocado
40 grams Pine Nuts
2 pcs Shallots
.5 ml Balsamic Vinegar
10 ml Olive oil
Salt and Pepper
Procedure for Salmon
1. Place salmon in a vacuum bag, add little olive oil, dill leaves, salt and
white pepper.
2. Seal the vaccum bag and sous vide salmon at 47°C for 20 minutes.
Procedure for Salad
1. Roast the pine nuts and set aside.
2. Slice avocado in cubes.
3. Finely slice shallots.
4. Place spinach in bowl with avocado, and drizzle with balsamic
vinegar, olive oil, salt and pepper and place on plate.
5. Top the salad with pine nuts, cranberry, and the shallots.
Procedure for Calamansi – Dill Mayonnaise
1. Chop dill leaves, mix with mayonnaise and calamansi juice.
2. Whip the cream, then slowly mix it with the sauce.
3. Serve alongside the salmon.
4. Enjoy!
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