Anova Sous Vide Lemon Salmon with Rainbow Chard Salad & Sweet Potato Fries
In yesterday’s post, I told you all about my new Anova Sous Vide and how great it is. So after the chicken turned out so well I was eager to try salmon, despite the fact that I’ve become quite proficient in pan searing salmon pretty perfectly (see here, here, and here). In hindsight, I wish I had cooked it at a lower temperature because it became so flakey it sort of fell apart when taking it out of the bag to sear the outside at the end, and then it got a little overcooked with the searing. So pro tip to myself and anyone else trying this would be to cook it on the lower side of the recommended temps for salmon if you’re going to pan sear it after.
What I used:
- 2 Wild Coho Filets
- Liberal shrinking on each filet of Spice Mode Curry Powder
- 4 lemon slices (keep the extra for the salad dressing)
- 1 small head of rainbow chard (washed and cut into ribbons)
- 1 large white sweet potato cut into fries
- Liberally sprinkle Spice Mode Curry Seasoning on salmon fillets, place on top of sliced lemon in a bag and vacuum seal. Or use a ziplock and clip.
- Pop the bag into a large pot of water and set your sous vide for 126 degrees Fahrenheit (that's what I did this time, do it lower if you want it less cooked) and a few hours later, I took them out to pan sear for just a minute or two in hot oil. As I mentioned this got a little tricky but I made it work.
- For the salad, simply toss your rainbow chard ribbon in a bit of oil, lemon juice, and a sprinkle of salt. I would have added avocado but I didn’t have a ripe one.
- For the sweet potato fries, once they’re cut, place them on a baking sheet lined with parchment paper and drizzle with oil and salt. Pop in the oven at 400 degrees for about 30-45 minutes, occasionally checking and tossing.