Salmon with Avocado Salsa
This is my loose interpretation of a Cooking Light recipe … we love our salmon cooked with Yoshida sauce. Cooking with the Sous Vide method produced a perfect moist piece of fish. I actually prepared the fish on Sunday afternoon and served it on Wednesday … still perfection in it’s Ziploc pouch. The salsa was prepared right before serving.
- Salmon
- 4 Tablespoons Yoshida sauce
- 1 tablespoon olive oil
- 4 (6-oz.) salmon fillets
- Salsa
- 2 cups cubed avocado
- 1 cup halved yellow heirloom cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons sliced shallot
- 1 teaspoon fresh lime juice
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- Place the salmon fillets in separate vacuum-sealable (or Ziploc)bags and pour one tablespoon sauce into each bag.
- Using a vacuum sealer, vacuum and seal the bags tight according to the manufacturer’s instructions. Refrigerate for at least 1 hour or up to 4 hours.
- Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions.
- Preheat the water to 126°F (52°C). Place the bags into the circulating water and cook for 30 minutes for medium doneness.
- While the salmon is cooking, combine the salsa ingredients.
- Carefully remove the bags from the circulating water.
- Remove the fish from the bags and pat dry.
- In a large nonstick fry pan over medium-high heat, warm the oil.
- Add 2 salmon fillets and cook until lightly seared, about 20 seconds. Turn the fish over and sear for 20 seconds more. Transfer to a platter. Repeat with the remaining 2 fillets.
- Spoon the salsa over the fish.
- Serve immediately with quinoa or grain of your choice. Serves 4.