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2 cups water
1 teaspoon salt
1 teaspoon dried dill weed
4 (4-ounce) skinless, boneless salmon fillets,
1 to 1½ inches thick
12 cups fresh spinach leaves
Add water, salt, and dill weed to skillet. Place salmon fillet, flat side down, in center and cover with lid. Heat skillet at 165° and poach
14 to 15 minutes until thickest part of salmon reaches 145°. Remove salmon from poaching liquid and cool. Once cooled, gently break
salmon into chunks.
Prepare 8 salad plates with fresh spinach (about 1½ cups each). Top each with equal amounts of strawberries, blueberries, pecans,
green onion, and salmon chunks. Drizzle 2 tablespoons vinaigrette over each salad. Serve immediately.
8 servings
Citrus Dijon Vinaigrette
2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
Whisk vinegar, oil, honey, lemon juice, orange juice, and mustard in medium bowl until well blended.
1 pound raw shrimp, peeled and deveined (31 to 40 count)
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon olive oil
Toss shrimp with basil, oregano, rosemary, pepper, and salt in medium bowl. Preheat skillet at 350º. Add oil and 1 tablespoon of the
butter to the skillet. Add shrimp in a single layer; sear about 1 minute on each side. Remove shrimp to a plate and cover with foil.
Reduce heat to 295º. Add garlic; sauté about 30 seconds. Stir in remaining 3 tablespoons butter, wine, lemon juice, lemon zest, and
pepper flakes; cook sauce 2 to 3 minutes to reduce slightly. Add zucchini and continue cooking, stirring occasionally, 6 minutes or
until crisp tender. Add shrimp.
4 servings
Instructions for sous vide cooking can be found on page 8.
1 pound raw shrimp; peeled and deveined (16-count)
1 teaspoon olive oil
¼ teaspoon Old Bay Seasoning (or 1/8 teaspoon cumin)
4 small flour tortillas
2 cups shredded iceberg lettuce
Fill skillet with 4 quarts of water. Set heat control to 140° and begin heating water.
Rinse shrimp and pat dry with paper towels. Toss shrimp in small bowl with olive oil and seasoning until well coated. Place shrimp in
a single layer in bag and seal bag, following step 3, page 8. Add sealed bag to skillet. Place cooking rack over bag to submerge. Cover
skillet and cook 40 minutes.
Carefully remove rack and bag from water with tongs. Remove shrimp from bag and keep warm.
To assemble tortillas, add lettuce, shrimp, fruit salsa, and sauces.
Makes 4 tacos
Poached Salmon, Fruit, and Spinach Salad
Seared Shrimp with Spiralized Zucchini
Savory Sous Vide Shrimp Tacos with Peach Mango Salsa
1½ cups fresh strawberries, quartered
1½ cups fresh blueberries
½ cup pecan halves
2 green onions, sliced
Citrus Dijon Vinaigrette (recipe below)
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
4 tablespoons butter, divided
4 cloves garlic, minced
¼ cup white wine
3 tablespoons lemon juice
1 tablespoon lemon zest
¼ teaspoon dried red pepper flakes
2 (10-ounce) packages spiralized zucchini
Peach Mango Salsa (recipe page 19)
Garlic Cilantro Lime Sauce (recipe page 19) or
Spicy Yogurt Sauce (recipe page 19)
1 quart-size, zip-top freezer bag or vacuum seal bag
18
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