Sous-vide salmon with fresh salsa, green beans, yoghurt-tahini and crispy salmon skin.
Sous-vide salmon, if done right, is seriously moist and silky smooth. This recipe is fresh and light and lets the sous-vide salmon shine.
First up, chop all your ingredients for the salsa and then set aside. That's avocado, tomato, coriander/cilantro and red onion (the full recipe with measurements is below). It's best to add the lime and olive oil dressing on last minute so the salsa doesn't get soggy. Then mix up the tahini and Greek yoghurt with the juice of a lemon and some olive oil in a bowl and add salt and pepper to taste. Set this aside too and then put a pot of water on the stove to boil (this is for the green beans).
While you wait for your pot of water to boil, remove the salmon skin from the fillets and set aside. Do this by putting the salmon skin-side down on a chopping board and running your knife between the skin and the fillet.
Then season the salmon fillets with salt and pepper before putting them in Ziploc bags and slipping them into the sous-vide cooker at 65C for eight minutes.
When the water in your pot begins to boil, chuck the beans in the water with a bit of salt and let them boil until they've softened but are still firm. You can start to check if they're done by taking a bite of one after around three minutes. When the beans are done, you'll drain them in a colander and toss with some salt and teaspoon of butter for flavour. But before that, heat up some butter in a pan and add fry the salmon skins, pressing down on them to help release moisture and crisp them up. Cook the skins on both sides until they're crispy and then place them on some kitchen roll and season with salt and pepper. Lastly, squeeze the lime juice over the salsa, add a drizzle of olive oil and salt and pepper and mix it all up.
When the sous-vide cooker beeps to signal that the salmon fillets are done, plate up all your ingredients. I put the salmon fillet on the plate first and spooned some of the salsa on top of it. Then I put a dollop of the tahini-yoghurt next to it and placed the green beans on top it that. Finally I propped the salmon skin up against the salsa-topped salmon.
I hope you enjoy! If you cook this recipe, I'd love to hear your feedback in the comments section below.
- 2 skin-on salmon fillets
- Handful of green beans
- Olive oil
- 1 tbs tahini
- 4 tbs Greek yoghurt
- Juice of 1 lemon
- Drizzle of olive oil
- Salt pepper to taste
- 1 tomato, chopped
- 1 bunch of coriander, roughly chopped
- 1/2 a red onion, chopped
- 1/2 an avocado, cubed
- 1 lime, halved
- Drizzle of olive oil
- Salt and pepper to taste