Thursday, 16 May 2013

Simple Salmon

I enjoy simple meals done well. Today was salmon steaks. I cooked these in saute pan with a lid on on a moderate heat, turning them once to give the top and side a nice colour and slight bite until the internal temperature was 50c. They continue cooking afterwards and that leaves them lovely and moist.
This was accompanied by sous vide carrots, thickly sliced on the bias and bagged with a little butter and some cummin seed, then cooked for 2 hours at 85c. The sweetness and flavour is amazing. Also accompanying this was some steamed french beans and reheated butternut squash and celeriac mash.

Simple but delicious.

I recommend temperature probe after using many other cheaper ones.

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