Vacuum Cooking Recipe: Salmon with Avocado Salad
When it comes to salmon, many people may think about the fresh salmon sashimi with mustard and soy sauce, soft and delicious. Actually, salmon in sous vide cooking can not only accord with people's needs for a healthy diet, but also satisfy their ultimate pursuit of taste.
Ingredients
For the Salmon:
| Salmon Belly | Garlic | Black Peppers |
| Salts | Herbs | Olive Oil |
For the Avocado Salad:
| Avocado | Bell Peppers | Onions |
| Olive Oil | Cherry Tomatoes | Black Peppers |
|
Lemon Juice
|
Others:
| Broccoli | Carrots | Beech Mushrooms |
| Okras | Blueberries | Strawberries |
| Black Vinegar |
Directions
Step 1: Put the salmon belly into the vacuum bag and seal after adding a few black peppers, salts, herbs, garlic and olive oil.
Step 2: Soak the salmon in the sous vide cooker at 50℃ for 25 minutes.
Step 3: Make the avocado salad: In a bowl, whisk together avocado, bell pepper, onion, cherry tomatoes with olive oil, black pepper and lemon juice until combined. It tastes a bit sour and is very appetizing.
Step 4: Place the cooked salmon in cold water for about 2 minutes to maintain the gravy.
Step 5: After the pan is heated, add olive oil and fry the salmon at the fire temperature of 170℃.
Step 6: While dealing with the salmon, we can also fry the okras, carrots, beech mushrooms with black peppers and olive oil and place them on a plate.
Step 7: Turn the salmon occasionally until one side is golden brown, and then cook the other side for 1 minute. Salmon needn't be fried too long after the sous vide cooking. Medium well is the best.
Step 8: Place the avocado salad on the plate and put the fried salmon on top, garnishing with broccoli, blueberries, strawberries and lemons.
