“What is served with your King Salmon?”
“It’s King Salmon.”
“Okay. Thank you. What is served with your King Salmon tonight?”
“It’s King Salmon,” in a very snarky tone.
“Thank you. What is served with your King Salmon.”
“Pff. It’s KING SALMON. That’s what it is. You don’t mess with King Salmon.”Well, okay then.
“I’ll take the King Salmon, as is.”
Paraphrased from a conversation with a waiter in the summer of 2014 in Oregon.
Apparently you don’t mess with King Salmon. It is what it is and it IS delicious.
Thus, salmon sous vide. It is what it is – with roasted potatoes and veggies, a little salt and pepper, and a creamy mustard dill remoulade, so to speak.
Salmon Sous Vide & Roasted Veggies
1 lb. King Salmon filet
sea salt and pepper
1/2 cup sour cream
1 Tbs. stoneground mustard
1 tsp. fresh dill, chopped
sea salt and pepper
3 Tbs. butter
1 1/2 lb. baby red potatoes, roughly chopped
1 rainbow bell pepper, seeded and chopped
2 Tbs. fresh herbs: rosemary, thyme, parsley, chopped
sea salt and pepper
In a large Dutch oven, melt the butter and add the potatoes, seasoning well with salt and pepper.
Coat all sides evenly and cover, stirring often, over medium heat. Once the taters begin to soften, add the bell pepper slices and fresh herbs.
Brown the potatoes and peppers on all sides. Season with additional salt and pepper, if desired.
Meanwhile, bring the sous vide to 122 degrees.
Season the King Salmon with sea salt and pepper ONLY. After all, we don’t want to bastardize KING SALMON!!! Seal in a plastic bag and sous vide for about 40 minutes, no longer than 90 minutes.
While the salmon and veggies cook, whisk together the sour cream, mustard, dill, and salt and pepper.
Serve the salmon over the hot veggies, topped with the remoulade.
