When you go to dinner at Adina Moss' house in Brooklyn, either her restauranteur and chef husband Juda is cooking dinner, or Adina is whipping it up with her
Anova. The best part? Nobody can tell the difference! Since introducing sous vide into her life, Adina is serving up food every bit as delicious as her pro chef of a husband.
Get to know Adina and learn her favorite summer time recipe for a sous vide salmon dish, so you too can bring your meals to that next level.
Meet #anovafoodnerd Adina Moss
Originally from Australia, Adina relocated to Brooklyn about 5 years ago. As a kid, she grew up in a large family who often hosted holiday gatherings in the neighborhood of 40 people. She came to know cooking as a necessity but never really fell in love with it, that is until she fell in love with her husband and felt that a way to a chef's heart is through his stomach.
About 5 years ago, Juda brought home a large commercial immersion circulator from work, Adina wondered what the heck he just hauled in, noting that "it was big and kind of ugly!" When he cooked one of the best meals he had ever cooked for her, she was hooked. The only issue was this device was way too expensive, and was not built to be used in a small home or kitchen. She put off her sous vide dream until she stumbled upon
Anova's Kickstarter. As an early backer, she's been rocking impeccably cooked proteins since 2013.
Cooking sous vide with Adina
"I like into entertain. We host dinner parties all the time. I was constantly running back and forth to check the oven, worrying about the really expensive piece of meat that I was scared I was gonna mess up. That doesn't happen anymore with my Anova. It gives me perfect results every time"
In a twist of fate, her husband introduced her to sous vide, but she introduced him to Anova! He recently purchased several
Anova Precision Cooker Nano's to display and use in his newest restaurant. He loves the sleek design, and thought it would be the perfect device to showcase the power of sous vide to his patrons.
Adina really got into cooking as a way to share an interest with her husband, but she really took off when she took over. Oftentimes her husband was coming home from a long day at the restaurant, and cooking dinner. Adina, with Anova in hand, realized she could take a lot off of his plate (but put some great food back on it!), by cooking more and more meals with ease.
"I get chef-quality results without being a chef"
Adina likes to keep it a little on the healthier side, and sous vides a lot of fish. Whether it's sea bass or salmon, Anova allows her mind to be at ease while preparing these delicate dishes.
Get one of Adina’s favorite salmon recipes and learn how simple it is to cook like a boss with Anova.
Super simple sous vide salmon by Adina Moss
You can bake, pan fry, grill, or poach salmon, and all of those techniques have merit.
But how do you guarantee flaky, succulent results cooked exactly how you like it, without worrying about overcooking? Well, if you've been paying attention, you know the answer! Anova, of course.
Adina chose this recipe to share because it's light, summery, and reflects her sous vide style. She pairs it with a sweet potato coconut cream puree, rainbow chard, and roasted radish. Light on the waistline, heavy on the flavor! Check out the recipe below.
Sous Vide Salmon with Sweet Potato Coconut Puree, Rainbow Chard, and Roasted Radish
- 2 skin on salmon filets
- Olive oil
- 2 sprigs thyme
- 4 cloves garlic
- 3 sweet potatoes
- 1/4 cup coconut milk
- 1 bunch rainbow chard
- 1 small knob ginger, grated
- Soy sauce to taste
- 1 Bunch radish
- Flaky sea salt
Salmon:
- Set Anova Precision Cooker to 122°F / 50°C
- Add salmon to ziplock style bag. Add two cloves garlic, thyme, and olive oil to bag.
- Using water displacement method, submerge salmon. Cook 1 hour.
Sweet Potato Coconut Puree:
- Wrap sweet potatoes in foil.
- Roast in a 375°F / 190°C oven for 45 minutes, until soft. Note: You can also cook with Anova at 185°F / 85°F for 1 hour, if cubed.
- Cut sweet potatoes in half, scoop out insides.
- Add sweet potato flesh to blender with coconut milk and blend. Season to taste with salt and pepper
Rainbow Chard:
- Steam rainbow chard for 3 minutes.
- In a separate pan add olive oil, minced garlic, and grated ginger. Add chard, with soy sauce and sauté until softened.
Roasted Radish:
- Cut radishes in half. Drizzle with olive oil and sprinkle with salt. Roast in 375°F / 190°C oven for 30 minutes.
Finishing Steps:
- Remove salmon carefully from bag. Season with salt. Sear in a hot pan, skin side down, until skin is crispy.
- Place sweet potato onto plate, pile chard on top, and place salmon on top. Scatter plate with roasted radish and enjoy!
You can also find
Adina's recipe on the
Anova Recipes Site, as well as in the
Anova App. Happy cooking nerds!
