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Clementine and Sous Vide Salmon Salad with Wasabi Dressing | Recipe by sousvidetools.com

Clementine and Sous Vide Salmon Salad with Wasabi Dressing

Clementine and Sous Vide Salmon Salad with Wasabi Dressing Fish and Seafood
  • SERVES: Serves 2 as a main, 4 as an appetiser

Ingredients

  • 1 bag (110 g) mixed greens (rocket or anything else that catches your eye)
  • 1 large cooked beetroot (peeled and cut into wedges)
  • 225 g sous vide cooked salmon, flaked (instructions below)
  • 2 clementines, peeled and segmented
  • 4 tablespoons (60 ml) crème fraiche
  • 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking)
  • 1 teaspoon (5 ml) honey

Method

Not much to say about this……except grab me a knife & fork!

METHOD

  1. On your fancy plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine segments.
  2. In a small bowl, whisk together the crème fraiche, wasabi, and honey. Adjust the seasonings to suit your tastebuds, adding more wasabi if desired.
  3. Drizzle the dressing over the salad and serve with warm slices of rye or sourdough bread.
  4. Take a glass of crisp white wine, join the family in the garden and enjoy!

To cook the salmon sous vide:

  1. Fill and preheat your water bath to 140F/60C.
  2. Remove any pin bones from the salmon, lightly season with salt and pepper before popping the fish pieces into cooking pouch(es) and vacuum seal.
  3. Place the pouch(es) in the water bath to cook for 20 to 30 minutes.
  4. Remove the pouch(es) and carefully remove the salmon out of the bags.
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