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Sous vide salmon with avocado cream

Sous vide salmon with avocado cream
4.4 25 ratings
Prep. 10 min
Total 1 h 5 min
4 portions
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Ingredients

Avocado cream
  • avocado flesh, cut into pieces
    200 g
  • spring onion/shallot trimmed and cut into pieces (2 cm)
    1
  • lemon juice
    20 g
  • crème fraîche
    100 g
  • extra virgin olive oil
    50 g
  • salt
    ¼ tsp
  • ground black pepper
    2 pinches
Salmon
  • fresh boneless salmon fillets (approx. 150 g each, 3 cm thickness)
    4
  • salt to season
  • ground black pepper to season
  • dried bay leaves
    4
  • lemon cut into slices, pips removed
    1
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
    30 g
  • spring onion/shallot trimmed and cut into thin slices, for garnishing
    1

Difficulty

medium

Nutrition per 1 portion

Sodium 234.5 mg
Protein 31.5 g
Calories 2559.3 kJ / 609.4 kcal
Fat 52.7 g
Fibre 4.5 g
Saturated Fat 14.2 g
Carbohydrates 1.6 g

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