Sous Vide Salmon with Lemon and Tarragon
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
6 cups cold water
1 cup kosher salt
4 each, 4-6-ounce salmon filet portions, (wild Coho, king or sockeye preferably)
4 teaspoons extra virgin olive oil
1 tablespoon lemon zest
4 small tarragon sprigs
Panzanella Croutons
6 cups day old bread, crust removed and cut into ½ dice
6 tablespoons finely grated parmesan cheese
¼ cup butter
Pesto Dressing
1 pound medium asparagus
1 cup chopped fresh basil
4 tablespoons extra virgin olive oil
¼ cup grated parmesan cheese
Salad
1 cup fresh or frozen English peas, boiled until tender and drained (can use favas if avail.)
1 cup spring onions or scallions, sliced
1 ½ tablespoons fresh lemon juice
1 small head radicchio, cut in bite-sized pieces, soaked in ice water and drained
1 cup whole baby spinach, arugula or other spring greens
Salt and black pepper to taste
Method
Create the brine. Using a whisk, blend together the cold water and kosher salt until all of the salt is dissolved.
Set the sous vide bath to 120 degrees F.
Brine the salmon. Add the salmon filets to the brine mixture and leave them to brine for 20 minutes, then remove from the brine and pat completely dry.
Seal the salmon in the pouches with the olive oil, lemon zest and tarragon sprigs divided evenly. If using only one pouch, be sure the filets do not touch or overlap as they will stick together when cooked.
Cook and serve salmon. Add the pouches to the preheated water bath and cook for 30-45 minutes depending on thickness. Remove the pouch from the water bath and allow to rest briefly. Carefully cut the pouch open and remove the fish. Season with flaky sea salt and a drizzle of the juices from the pouch. Serve immediately.
Preheat the oven to 350 degrees F. Melt the butter and toss with the diced bread and parmesan cheese, season with salt and pepper and bake for approximately 15 minutes or until golden brown and crisp.
Bring a pot of salted water to a boil. Remove the tough ends from the asparagus and discard. Cut off the tender tips from the asparagus spears and reserve the tips and stalks separately. Cook the asparagus stalks in the boiling salted water until tender enough to puree, then remove them to ice water. Drain and dry well.
Chop the asparagus spears and then puree them in a blender or food processor with the basil and half of the olive oil. Blend smooth while drizzling in the rest of the oil. Add salt and pepper to taste and continue to puree until smooth.
Set steam oven to 212 degrees F. Add the peas, onions and asparagus tips to a steamer pan and steam for 10-15 minutes or until tender but still crisp.
In a large bowl, combine the croutons, asparagus tips, peas, onion. Add some of the asparagus pesto and half of the lemon juice and toss to coat well. Allow to rest for 10 minutes so the croutons can soak in some dressing. Toss the greens with lemon juice and olive oil. Present the dressed Panzanella with some of the greens and radicchio scattered over the top.