Spring is the perfect time to explore new methods of cooking familiar favorites. Have you tried using a sous vide cooking method before? Sous vide is French for “under vacuum,” also known as low-temperature, long-time (LTLT) cooking. Food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and up to 72 or more hours in some cases) at a precisely regulated temperature. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
HOW TO MAKE LAVENDER AND TURMERIC POACHED SALMON
SALMON INGREDIENTS:
- 1 filet of salmon, skin removed
- 1 T extra virgin olive oil
- 0.25 tsp turmeric powder
- 0.5 tsp lavender petals, ground
- 1 tsp fresh dill, chopped
- 0.25 tsp sea salt
- 0.125 tsp white pepper
- Juice and peel from half a lemon
SPINACH INGREDIENTS:
- 4 oz baby spinach
- 1 clove garlic, sliced thin
- 1 tsp ghee
- Sea salt
- Cracked black pepper
VINAIGRETTE INGREDIENTS:
- 2 T raw almonds, ground
- 1 T champagne vinegar
- 1 T lemon juice
- 0.5 tsp cumin, ground
- 3 T extra virgin olive oil
- Sea salt
DIRECTIONS:
- Heat a water bath to 125 degrees Fahrenheit. Place salmon filet in small bowl and massage lightly with oil, turmeric, lavender, dill, salt, pepper, and lemon. Place all ingredients in plastic bag ready for vacuum seal. Seal bag to remove excess air. Place bag in water bath and cook salmon for one hour.
- In the meantime, make your vinaigrette and spinach.
- In a small bowl combine all ingredients for vinaigrette. Taste and adjust seasoning for acid and salt. Set aside.
- When salmon is nearly finished cooking, warm a sauté pan on medium heat. Add ghee and garlic. Once fragrant add spinach and season. Gently sauté just until wilted and place on a serving plate.
- Remove salmon from water bath and gently remove from bag and place on top of spinach. Drizzle with vinaigrette and reserve remaining vinaigrette for future use.
- Note: If you do not have a vacuum seal machine, you can use a freezer ready zip lock bag and gently press as much air out of the bag as possible manually.
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