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Recipe by: Naomi Scesny, Breville Home Economist
Time: 2 - 3 hours Serves: 4
Preheat water bath to 85°C. Place prepared vegetables into a vacuum seal bag and add garlic and butter, and season with salt and pepper. Seal bag using a vacuum sealer removing as much air as possible.
Once water has reached temperature submerge vegetable pouch and cook for 1 hour.
Remove vegetables from water and set aside. Remove some of the warm water and add cold water to reduce temperature of water. Set water temperature to 52°C for medium rare.
Trim salmon and pat dry with absorbent paper.
Place a slice of lemon and parsley sprigs onto each fillet. Season with salt and pepper
Place each piece of salmon into its own individual Vacuum seal bag and using a vacuum sealer, vacuum removing as much as possible.
Once water temperature has reached, place bags into rack, making sure that it is submerged completely. Cook salmon from 20 minutes to 45 minutes.
Note: If not eating the salmon immediately remove from water and cool completely in an ice slurry and then refrigerate.
Meanwhile, cook quinoa in rice cooker with 2 ½ rice scoops (450ml) water.
Heat a frying pan over medium high heat add oil and heat until smoking, remove salmon from bags and sear for 1 minute each side or until golden and crisp. Remove and keep warm.
Combine cooked quinoa and vegetables in a bowl and mix well; set aside.
To make dressing, heat oil in the same pan the salmon was cooked in and reduce heat to medium heat. Add garlic, lemon peel and asparagus and cook gently for 2-3 minutes. Stir in lemon juice and heat for a further 1 minute. Remove lemon peel and pour ¾ of the dressing over the quinoa salad. Toss to coat and season with salt and pepper.
Serve quinoa salad topped with salmon fillet and drizzle a little of the dressing over each salmon fillet.
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