Sous Vide Salmon with Cucumbers

Name: Sous Vide Salmon with Cucumbers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 seedless cucumbers, peeled—1 sliced crosswise 1/4 inch thick, 1 halved, seeded and julienned; 118 milliliters coarsely chopped dill; 1 Juice of lemon; 227 grams plain nonfat Greek yogurt; 2 Tbsps extra-virgin olive oil; 680 grams center-cut skinless salmon fillets, chilled; 4 servings Salt and freshly ground black pepper; 4 servings Freshly ground white pepper

Sous Vide Salmon with Cucumbers might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 365 calories, 41g of protein, and 18g of fat per serving. If you have nonfat greek yogurt, olive oil, juice of lemon, and a few other ingredients on hand, you can make it. To use up the nonfat greek yogurt you could follow this main course with the Greek Yogurt Biscuits as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat a water bath to 122 for rare salmon, 160 for medium. Light a grill or preheat a grill pan. Season the sliced cucumber with salt and black pepper. Grill over high heat, turning once, until lightly charred, about 2 minutes.

Ingredients you will need

Salt And Pepper

Cucumber

Salmon

Water

Equipment you will use

Grill Pan

Grill

Transfer to a plate.

Season the salmon with salt and white pepper; transfer to four 1-quart, vacuum-pack bags and vacuum-seal. Submerge the bags in the water bath and cook at the desired temperature for 12 minutes.

Ingredients you will need

White Pepper

Salmon

Water

Salt

In a blender, blend the yogurt with the dill; season with salt and black pepper. In a small bowl, toss the julienned cucumber with the oil and lemon juice; season with salt.

Ingredients you will need

Salt And Pepper

Lemon Juice

Cucumber

Yogurt

Dill

Salt

Cooking Oil

Equipment you will use

Blender

Bowl

Remove the fillets from the bags and transfer to plates. Top with the grilled and julienned cucumber, dollop with the dill sauce and serve.

Ingredients you will need

Cucumber

Sauce

Dill

Equipment

Ingredients

Servings:

seedless cucumbers, peeled—1 sliced crosswise 1/4 inch thick, 1 halved, seeded and julienned 118milliliters

coarsely chopped dill 1

Juice of lemon 227grams

plain nonfat Greek yogurt 2Tbsps

extra-virgin olive oil 680grams

center-cut skinless salmon fillets, chilled 4servings

Salt and freshly ground black pepper 4servings

Freshly ground white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.