Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as well as saltwater. Using the vacuum technique in this recipe, it retains the juiciness and flavour of the fish and results in a perfect texture.
- 250 g salmon fillet
- 50 g sunflower oil
- 10 g grated ginger
- Peel of 1 lime
- 100 g couscous
- 100 ml water
- 30 g brunoise-cut red and green pepper and chives
- 3 g chopped coriander
Place the oil with ginger and lime in a vacuum bag and package 100%. Place the bag in the SmartVide and cook for 2 hours at 42ºC.
Place the couscous in a bowl and add the boiling water, a knob of butter and a pinch of salt. Stir well with a fork until all the grains are separated, then set aside.
Season the salmon and package together with the aromatic ginger and lime oil. Cook it in the SmartVide at 67ºC for 40 minutes. Then drain the fish and reserve the oil drained.
To present the dish, sear the salmon on the skin side until crispy and season the couscous with oil, chopped cilantro and brunoise-cut vegetables.
Place the salmon on one side of the plate, accompanied with the tabbouleh.