This salad with lukewarm salmon is so easy it’s hardly a recipe, however it’s so good that I needed to share it with you anyway. It’s a excellent summer season dish that’s fast and straightforward to organize. It may be a lightweight lunch by itself or served with contemporary bread or toast as a easy dinner. I served it as a secondo after a pasta as primo. By cooking the salmon sous vide at 46C/115F it is going to be tender and moist. The flippantly toasted pine nuts and solar dried tomatoes are non-obligatory additions; the primary attraction is the mixture of the tender creamy salmon with the tang of the arugula and freshly squeezed lemon juice.
Components
For every serving
- 100-150 grams (4 oz) salmon fillet
- salt and freshly floor black pepper
- 1 Tbsp freshly squeezed lemon juice, divided
- 1 Tbsp additional virgin olive oil
- handful (about 40 grams) arugula
- 1 Tbsp flippantly toasted pine nuts, non-obligatory
- 1 Tbsp chopped solar dried tomatoes, non-obligatory
Directions
Season the salmon fillet with salt and vacuum seal. It’s best to then refrigerate the salmon for no less than an hour (you too can do that the day earlier than) to permit the salt to penetrate into the salmon. Then cook dinner the salmon sous vide for half-hour at 46C/115F.
Toast the pine nuts, if utilizing. I want to do that within the oven for 8 minutes at 180C/350F, as that may toast them extra evenly and requires much less effort than toasting them in a pan.
Chop the solar dried tomatoes, if utilizing.
Wash and dry the arugula, if it doesn’t come already washed. Place it in a big bowl with 1 tablespoon of additional virgin olive oil, 1/2 tablespoon of freshly squeezed lemon juice, and a few salt, then toss till the leaves are coated. Style if extra salt or lemon juice is required.
Place a layer of dressed arugula leaves on a plate, and scatter the pine nuts and solar dried tomatoes on high (if utilizing).
Take the sous vide salmon out of the bag, and coarsely chop it (or break it up along with your fingers), and organize items of salmon on high of the salad. Season the salmon with freshly floor black pepper. Style if any further salt is required on the salmon. Sprinkle the salmon with the remaining 1/2 tablespoon of freshly squeezed lemon juice. Serve instantly, because the salmon is extra tasty when it’s nonetheless lukewarm.
