Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
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.
Ingredients for 2
- 2 (6-ounce) skin-on salmon filets, skin removed and reserved
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 4 tablespoons full-fat Greek yogurt
- 1 tablespoon tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 tomato, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 avocado, diced
- 1/2 red onion, chopped
- Juice of 1 lime
- 4 ounces green beans, steamed, for serving
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 149ºF (65ºC).
Step 2
Season the salmon with salt and pepper and place each filet in its own zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 8 minutes.
Step 3
Meanwhile, sear the salmon skin: Heat butter in a medium nonstick skillet over medium high heat. Add the skin and sear until crisp, 2 to 5 minutes. While searing, press the skins down on the pan with a spatula. Transfer to a paper towel-line plate, season with salt, and set aside for serving.
Step 4
Prepare the tahini yogurt: In a small bowl, whisk together the yogurt, tahini, lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.
Step 5
Prepare the salsa: In a medium bowl, mix together the tomato, cilantro, avocado, red onion, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
Finishing Steps
Step 0
When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags.
Step 1
Divide the salmon between two serving plates. Add a spoonful of salsa on top of the salmon and a spoonful of tahini yogurt on the side. Place the salmon skin on top of the salmon. Serve with green beans.
