Salmon Salmon Fillet (trimmed & skin off) 140gm Tomato Consommé 300ml Thyme 2gm Lemon 0.5pcs Sweet potato (diced) 100gm Milk 50ml Whipping Cream 20ml Saffron powder 2gm Baby Spinach 80gm Cloves garlic 2pcs Red-veined sorrel leaf (for garnish) Basil oil (for garnish)
Fresh Tomato Salsa Ripe Tomato (peeled, seeded & diced) 2pcs Avocado (diced) 1pcs Red onion (peeled & diced) 20gm Basil leaf (chopped) 2gm Lemon juice 4ml Olive oil 10gm Salt & Pepper
Salmon is one of the most popular foods on the planet. This recipe uses Coho-silver salmon, which is rated ‘Green’ on the MCS Good Fish Guide and has been sustainably sourced from an MSC certified fishery. This fatty fish is loaded with nutrients and can help reduce risk factors for several diseases. It is also tasty and versatile, and by slow poaching, you can guarantee a perfectly moist, tender result each time.
1. Marinated & Poached Salmon Season the salmon on all sides generously with sea salt, pepper & olive oil. Add the fresh thyme, lemon & consommé, once bagged, seal the bag and let the salmon rest in the room temperature for 30 minutes. Bring sous vide to 64°, add vacuum-packed salmon into water bath for 14 minutes. Let drain on kitchen paper.
2. Potato puree & Garlic Spinach Whisk in the non-dairy milk, whipping cream, salt and the saffron. Heat the mixture over medium, whisking frequently, till it boils. Peel and cut sweet potatoes into cubes and steam, using a steamer, until soft. Place the cooked potato & the saffron cream into blender until smooth. Heat olive oil in a large lidded sauce pan over a medium heat. Add garlic and toss until it just starts to turn colour. Remove from heat and add spinach. Toss with a set of tongs to coat the spinach with oil & garlic.
3. Fresh Tomato Salsa Mix the tomato, avocado, red onion, basil, lemon juice & olive oil in the bowl and refrigerate for 30 minutes to blend the flavour.
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