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Scorched Salmon, Marinated in Cashew Nut Satay Sauce | Sous Vide Recipe

Scorched Salmon, Marinated in Cashew Nut Satay Sauce

Scorched Salmon, Marinated in Cashew Nut Satay Sauce Recipes Scorched, Salmon, Marinated, Cashew, Nut, Satay Sauce, thai, food, easy, fish, oily fish thai, english
  • COOK TIME: 20 Minutes
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Medium
  • SERVES: 2

Ingredients

  • 2 x 7oz portions of salmon – trimmed and de-scaled.
  • 2 tbsp of cashew nut satay sauce.
  • ½ lime
  • Fresh coriander

Cashew Nut ‘Satay’

  • 200g Santa Maria red curry powder
  • 100g coconut cream
  • 2 tbsp fish sauce
  • 200g roasted cashews
  • Coriander to taste
  • 250 mls water
  • 2 tbsp Asian master stock
  • 50g ketchup Manis

Equipment

Method

  1. Set your water bath or circulator to 52°C
  2. to make the satay sauce combine all the satay ingredients and blend until smooth
  3. Rub 2-3 tbsp of the satay sauce all over the salmon, vacuum in a pouch and cook for 20 mins or until firm
  4. Once the salmon is cooked, remove from the pouch, pat dry and place onto a metal tray
  5. Using a blowtorch, scorch the salmon all over until dark and caramelised then squeeze over ½ a lime, season and serve

Chef’s Tip:

Serve with some pickled cucumber, roasted cashews and fresh coriander

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