Cooking in the Heart of Virginia - Sous Vide Salmon & Vegetables - WSET.com - ABC13

Sous Vide Salmon and Vegetables

Sous Vide Salmon and Vegetables

4 Salmon Steaks

4 Tbsps whole grain mustard with garlic

4 Sprigs fresh dill

8 Slices lemon

2 Tbsps cracked black pepper

2 Yellow squash, sliced

2 Zucchini, sliced

2 Tbsps olive oil

2 Tbsps garlic, chopped

¼ tsp salt

1 Tbsp cracked black pepper

4 Food saver quart sized vacuum bags

1.     Brush each salmon steak with 1 Tbsp of mustard. Season with cracked black pepper over the steaks evenly.

2.     Place 2 slices of lemon and a sprig of fresh dill on each steak.

3.     Place each salmon steak in one side of a food saver bag.

4.     In a large bowl, toss the squash, zucchini, olive oil, and garlic.

5.     Season with salt and pepper.

6.     Divide evenly into each bag with the salmon steaks.

7.     Using a vacuum sealer, seal each bag.

8.     At this point the bags can be cooked, refrigerated, or frozen.

To Cook:

1.     Fill a large stock pot with water and bring to a boil.

2.     Place up to 4 bags in water.

3.     Cook for 15 to 20 minutes from thawed state.

4.     Open bag and serve immediately.

Serves 4

This recipe is a great healthy way to feed your family:

8.5 g fat; 111 calories; 10 mg cholesterol (per serving) The fat content is good fats, high in omega 3's.