Sous Vide Salmon with Citrus and Avocado Salad

Sous Vide Salmon with Citrus and Avocado Salad

Sous Vide Salmon with Citrus and Avocado Salad topped with a tangy Mustard Mayonnaise Dressing.  This is a super easy and delicious recipe that we know you will enjoy.

After a long day, the last thing most of us want to do is slave over a stove and prepare dinner. Sound familiar? This recipe comes together rather quickly and is a crowd pleaser. The salmon can also be prepared using traditional cooking methods, but the art of cooking salmon to perfection in 20 minutes without dirtying a pan or grill plate using a sous vide immersion circulator is the way to go in our house.  Another little trick we figured out to make sous vide salmon taste even better is to quickly go over it with a cooking torch, if you have one, just before plating it over the lettuce and topping it with this delicious mustard mayonnaise dressing. Enjoy!

Sous Vide Salmon

Sous Vide Salmon with Citrus and Avocado Salad

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Sous Vide Salmon with Citrus and Avocado Salad

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sous Vide Salmon with Citrus and Avocado Salad topped with a tangy Mustard Mayonnaise Dressing. This is a super easy and delicious recipe that we know you will enjoy.

Ingredients:

1 1/2 pound salmon, skin removed and divided into four 6 ounce filets
1 tablespoon of your favorite seafood seasoning (optional)
4 handfuls arugula (can also use chopped iceberg or romaine lettuce)
1 avocado, diced into 1/2 inch pieces
3 mandarin oranges, peeled and segmented
1/4 red onion, thinly sliced

Dressing:
1/2 cup mayonnaise
1/4 cup milk
2 teaspoon Dijon mustard
1 1/2 tablespoon fresh lemon juice
Salt to taste

Directions:

1. Preheat the water bath to 125°F (50°C) using your sous vide immersion circulator.
2. Sprinkle seafood seasoning on the salmon filets (optional) and place each filet in its own vacuum-seal or Ziploc bag. Leave a small amount of air in the bag to keep the fish from getting too compressed.
3. Place the bags into the pre-heated water bath and let cook for 20-25 minutes.
4. While the salmon cooks, prepare the dressing by adding all ingredients in a bowl and whisking until incorporated. Place into the refrigerator until ready to serve.
5. Divide the arugula, avocado, orange slices, and red onion onto four plates.
6. Once the salmon is done, remove from the bags and place one cooked salmon filet on top of each salad.
7. Drizzle the dressing over the salmon and salad.

The salmon can be prepared using traditional methods as well if a sous vide immersion circulator is not available (grill, stovetop, in the oven, etc.)

Recipe from Dang that's Delicious

Sous Vide Salmon with Citrus and Avocado Salad

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4 Responses to “Sous Vide Salmon with Citrus and Avocado Salad”

  1. This salad looks and sounds delicious

    Reply

    • Stephen — March 1st, 2016 @ 7:34 am

      Thank you Rahul!

      Reply

  2. Can I tell you how perfect this salmon salad recipe looks? ITs like a high-end restaurant meal! Salmon + citrus +avocado = PERFECTION!

    Reply

    • Stephen — March 1st, 2016 @ 7:33 am

      Thank you Bethany! Yes, this one did come together really well.

      Reply

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