Sous Vide & Grilled Atlantic Salmon
Ingredients
Salmon
Portioned salmon
4 pieces
Lemon
1
Olive oil
Sea Salt
Cracked Pepper
Parsley
Maple Chili Sauce
Maple syrup
200 ml
Siracha
1 tsp
Chili flakes
1 tsp
Garlic
1 clove, crushed
Salt
To taste
Grilled Vegetables
Baby Potatoes
20, Pre-Blanched
Yellow Bell Pepper
1 cut in 1 inch wide strips
Red Bell Pepper
1 cut in 1 inch wide strips
Zucchini
1 cut into 2 inch coins
Corn on the Cob
2 cut in 3-4pieces
Olive oil
Lemon
½
Sea Salt
Cracked Pepper
Instructions
Grilled Vegetables
- Toss all vegetables and potatoes with olive oil and salt and pepper
- Squeeze ½ a lemon
- Set aside for grilling with the salmon
Maple Chili Sauce
- In a small sauce pot over medium heat
- Bring all ingredients to a simmer for 1 minute
- Remove garlic clove
- Brush salmon then save some for drizzling later
Salmon
- Set circulator to 50C
- Vacuum Salmon in VacPac bag or resealable freezer bag with olive oil, a small bunch of parsley, salt and pepper
- Place in circulator for 30 minutes
- Cool in an ice bath then refrigerate 2 hours – 24 hours
- Preheat BBQ to 500F
- Remove salmon and pat dry
- Lightly brush the salmon with maple chili and place on the grill 1 minute each side
- At the same time place vegetables and potatoes
- Arrange vegetables and potatoes on a plate or platter
- Place salmon on top
- Drizzle with maple chili sauce
- Squeeze lemon and sprinkle with a touch of salt
- Garnish with chopped parsley or chives
