Simple, Tender Sous Vide Salmon with Udon and Salad
Sous vide salmon has an amazing, succulent texture. Pair it with fresh vegetables and some pantry staples for an easy yet satisfying dinner.
Servings: 2
Ingredients
- 2 pieces of skin-on salmon 120g each
- 100 g udon noodles
- 1 can cream of mushroom soup
- 1 can's worth of water
- Salt and pepper to taste
- 1 head broccoli
- Several cloves of garlic
- 50 g tomatoes
- Salad dressing of choice
Instructions
- Season the salmon and seal up the bag. Leave a small corner open as you submerge the bag into water, sealing it completely after most of the air inside is displaced.
- Sous vide salmon at 46C / 115F for 45 minutes. Prepare the rest of the meal while you wait.
- Wash, halve and toss cherry tomatoes in salad dressing.
- Wash, cut and stir fry broccoli with some garlic and season to taste.
- Cook udon noodles in boiling water according to package instructions. Drain well and divide into bowls.
- Heat up canned soup and water according to package instructions, and pour into the udon bowls.
- Once salmon is done, pat dry and broil the skin with a kitchen torch until crispy and lightly charred.