No cooking required! This boneless side of salmon is sous-vide (cooked at a low temperature) until lightly cooked. Comes with a creamy dill sauce and holiday tapenade and is sure to be the centrepiece of any Christmas table. If you’d like the salmon a little better done simply pop in in the oven until it’s done to your liking.
I take a boneless side of salmon which I then sous-vide until it is lightly cooked and has a texture similar to gravlax. I then make a creamy dill sauce and pack these with orange juice soaked cranberries, slivered almonds and pomegranate arils.
Salmon, crème fraiche, sour cream, dill, eschalot, lemon, cranberries, orange juice, almonds, pomegranate, parsley
Use this as you Christmas table centrepiece goes well with crispy roast potatoes and grain salad