Here are steps to cook clementine and sous vide salmon salad with wasabi. This is an easy and quick recipe for a festive dinner.
Ingredients
Serves: –+
- Salmon 220 gr
- Mix salad 110 gr
- Beetroot 1 piece
- Clementine 2 pcs
- Sour cream 4 tbsp
- Wasabi paste 1 tsp
- Honey 1 tsp
Method
-
Preheat a sous vide water bath to 60 degrees.
-
Debone the salmon, season it with salt and pepper lightly, and vacuumize it inside cooking bags.
-
Immerse the bags into water and cook for 20-30 minutes
-
Mix your favorite herbs on a large platter, add sliced beetroot, salmon and Clementine salad.
Whisk sour cream, wasabi, and honey. Season it with spices to your liking. Enjoy this dish! You can even add more wasabi if necessary.
