Salmon Filet with Veggies and Cream
6 T Olive Oil
4 6oz salmon filets
4 sprigs fresh dill or 2 t dried dill
1 lemon thinly sliced
1 cup heavy cream
1.5 cups grated parmessean cheese
1 lb yukon gold or red potatoes cut to 1/2 in cubes
1 shallot or small onion diced
1/2 t dried thyme
1 T butter
1 cup frozen peas
Ground black pepper
Set sous vide to 131 degrees F
Prepare salmond filets, check for bones and any scales, remove
Drizzle olive oil over filets, just enough to coat, rub filets to spread with hand
Sprinkle salt and pepper on filets to taste, add lemon slice or two on top
Place filets in vacuum bag and seal
Cook filets in sous vide set at 131 degrees F for at least 45 mins
Once Filets are in water bath start on Parmesean Cream Sauce and Veggies
Add 1 cup heavy cream, 1.5 cup grated parm cheese, and 1/2 t kosher salt to small sauce pot and cook on medium-low heat until reduced to desired consistency. This could take 5-10 mins
We will start potatoes in the microwave to jump start the process. To do this we will add the cut up potatoes to a microwave-safe bowl. Add water up to 1/2 inch from bottom of bowl. Cover with a plate or plastic, if using plastic poke some holes for steam to escape.
Microwave for 8-10 mins, or until potatoes are easily pierced with a fork.
Drain the potatoes and keep handy.
Add 2 T olive oil to a large skillet and set to medium-high heat.
Once olive oil starts shimmer, before it starts to smoke add in diced shallots or onions, cook until they start to turn translucent, about 2-4 mins.
Add potatoes and 1/2 t dried thyme, we want to crisp up these potatoes so spread them out in the pan. Let them cook without stirring for a few mins to allow crisping then stir and flip and let cook for a few more mins.
When the potatoes look golden and crispy add 1 T butter and 1 cup frozen peas until peas are heated. Should be 2-3 mins.
Add salt and pepper, and about half of the reduced Parmesean cream. Stir to combine.