Salmon with cauliflower and kale
Fresh and delicious with a nordic touch
Treat yourself to a healthy meal made with simple and delicious nordic ingredients. In this recipe Salmon, a great source of omega-3, is cooked sous-vide with steam to preserve all vitamins and minerals. It is then paired with both cauliflower and vitamin-rich kale to make a fresh and delicious dish.
140 g of salmon fillet
500 g of cauliflower
1 liter of veggie soup stock
500 g of soy milk
100 g of apple vinegar
1 pack of kale
50 g of olive oil
Salt, brown sugar, butter and grape seed oil.
Split cauliflower into pieces. Cut the very tip of the truss and set aside, make a couscous-like blend of it. Choose few the very best pieces and slice them thinly with a slicer.
Put the fish into a sous vide bag and vacuum it with the Electrolux vacuum sealer.
Cook the cauliflower in a saucepan on induction until half ready. Drain the water, add soy milk and cook until done. Put the cauliflower into the Electrolux MasterPiece blender, add a little milk from the cabbage boil and puree at a maximum speed for 3 minutes. Add the melted butter and puree once again for 3 minutes. If necessary, add some milk to get the desired consistency. Salt to taste.
Set the Electrolux CombiSteamPro oven to Low temperature cooking mode (51 degrees Celcius). Place the sous vide bags with salmon in the oven for 25 minutes. Thanks to vacuum packaging and low temperature the fish will keep its stunning taste and get incredibly delicate texture.
Take a small bowl and mix vinegar and water, salt and sugar, and a little grape seed oil. Pour this vinegar pickle on the finely sliced cauliflower and mix well. When the fish is cooked, remove it from the bag and pat dry on a towel. For serving, place a spoonful of the puree on a plate with the salmon on top. Decorate with pickled cauliflower, a leaf of kale and cauliflower couscous.