Name: Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish
Prep time: 120 min
Total time: 120 min
Yield: 1
Ingredients: 200 g salmon fillet; 150 g frozen peas; 1 tsp wasabi paste; 100 g radish; 50 ml rice vinegar; 1 tbsp honey; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper

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Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish

Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish

A sophisticated dish featuring sous vide salmon paired with a vibrant wasabi pea purée and tangy pickled radish.

Ingredients:

200
g
salmon fillet
150
g
frozen peas
1
tsp
wasabi paste
100
g
radish
50
ml
rice vinegar
1
tbsp
honey
2
tbsp
olive oil
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 120 minutes

Instructions:

Preheat the sous vide machine to 50°C.
Season the salmon fillet with salt and black pepper.
Place the salmon in a vacuum-seal bag with 1 tbsp olive oil and seal it.
Cook the salmon in the sous vide bath for 45 minutes.
Meanwhile, blanch the peas in boiling water for 3 minutes, then drain.
Blend the peas with wasabi paste, remaining olive oil, and a pinch of salt until smooth.
Slice the radish thinly and marinate in rice vinegar and honey for at least 30 minutes.
Remove the salmon from the bag and pat dry.
Sear the salmon in a hot pan for 1 minute on each side to achieve a crispy skin.
Serve the salmon on a bed of wasabi pea purée with pickled radish on the side.

Nutrition	Per Serving 500 g	Per 100g
Energy	605 kcal	121 kcal
Protein	40 g	8.0 g
Fibre	8 g	1.6 g
Salt	2 g	0.4 g
Sugar	10 g	2.0 g
Carbohydrates	35 g	7.0 g
Fat	35 g	7.0 g

200
g
salmon fillet
150
g
frozen peas
1
tsp
wasabi paste
100
g
radish
50
ml
rice vinegar
1
tbsp
honey
2
tbsp
olive oil
1
tsp
salt
0.5
tsp
black pepper

Preheat the sous vide machine to 50°C.

Season the salmon fillet with salt and black pepper.

Place the salmon in a vacuum-seal bag with 1 tbsp olive oil and seal it.

Cook the salmon in the sous vide bath for 45 minutes.

Meanwhile, blanch the peas in boiling water for 3 minutes, then drain.

Blend the peas with wasabi paste, remaining olive oil, and a pinch of salt until smooth.

Slice the radish thinly and marinate in rice vinegar and honey for at least 30 minutes.

Remove the salmon from the bag and pat dry.

Sear the salmon in a hot pan for 1 minute on each side to achieve a crispy skin.

Serve the salmon on a bed of wasabi pea purée with pickled radish on the side.

Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish

Ingredients:

Preparation Time: 120 minutes

Instructions:

Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish

Sous Vide Salmon with Wasabi Pea Purée and Pickled Radish