Recipe by: Naomi Scesny, Breville Home Economist
Time: 2 - 3 hours Serves: 4


  • 4 x 240g salmon fillets, pin-boned and skin removed

  • 4 thin slices of lemon

  • Sprigs of parsley

  • Salt and pepper

  • 2 tbsp. olive oil

  • Salad

  • 1 medium beetroot, peeled and diced

  • 4 dutch carrots, peeled and diced

  • 1 clove garlic, chopped

  • 20g butter

  • Salt and pepper

  • 2 rice scoop cups (270g) mixed grain quinoa

  • 1 bunch asparagus, trimmed and cut into 5cm lengths

  • Dressing

  • 2 tbsp. olive oil

  • 2 cloves garlic, sliced

  • 3 strips lemon peel

  • 1/3 cup lemon juice


  • 1.

    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.

  • 2.

    Once water has reached temperature submerge vegetable pouch and cook for 1 hour.

  • 3.

    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.

  • 4.

    Trim salmon and pat dry with absorbent paper.

  • 5.

    Place a slice of lemon and parsley sprigs onto each fillet. Season with salt and pepper

  • 6.

    Place each piece of salmon into its own individual Vacuum seal bag and using a vacuum sealer, vacuum removing as much as possible.

  • 7.

    Once water temperature has reached, place bags into rack, making sure that it is submerged completely. Cook salmon from 20 minutes to 45 minutes.

  • 8.

    Note: If not eating the salmon immediately remove from water and cool completely in an ice slurry and then refrigerate.

  • 9.

    Meanwhile, cook quinoa in rice cooker with 2 ½ rice scoops (450ml) water.

  • 10.

    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.

  • 11.

    Combine cooked quinoa and vegetables in a bowl and mix well; set aside.

  • 12.

    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.

  • 13.

    Serve quinoa salad topped with salmon fillet and drizzle a little of the dressing over each salmon fillet.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 308kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 17g
  • Carbohydrate 26g
  • Sugar 1g
  • Sodium 360mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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