Salmon with Ancho Spice and Mexican Salad

the Breville Test Kitchen

Salmon with Ancho Spice and Mexican Salad

Name: Salmon with Ancho Spice and Mexican Salad
Cook time: 1200 s
Total time: 3000 s
Yield: Serves 2
Ingredients: 2 farmed Atlantic salmon fillets - skinless, approximately 200g each; ½ tsp kosher salt; 2 tsp oil; Lime wedges - to serve; 1½ tbsp dried onion flakes; 1½ tsp dried granulated garlic; ½ tsp dried oregano; 1 tsp ancho chili powder (or other chili powder); ¼ tsp kosher salt; Finely grated zest and juice of 1 lime; 2 tsp chipotle in adobo sauce - finely chopped; 2 tsp honey; ¼ tsp ground cumin; ¼ tsp kosher salt; ¼ cup (60 ml) extra-virgin olive oil; 2 cups green salad leaves; ½ cup cilantro leaves; 1 Persian cucumber - chopped; 1 tomato - chopped; 1 ripe avocado - chopped; 1 bullhorn pepper - chopped; 1 small red onion - finely chopped; ¼ cup (35 g) pepitas (pumpkin seeds) - toasted

A fiesta for the taste buds, this one’s all sweet n’ smoky spice with just the right amount of kick. On the technical side...we’ve tailored our sous vide cook calculator so this rich-fleshed salmon cooks to your perfect doneness every time.

The HydroPro™

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50 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 farmed Atlantic salmon fillets
skinless, approximately 200g each
½ tsp kosher salt
2 tsp oil
Lime wedges
to serve

For the ancho spice

1½ tbsp dried onion flakes
1½ tsp dried granulated garlic
½ tsp dried oregano
1 tsp ancho chili powder (or other chili powder)
¼ tsp kosher salt

For the salad dressing

Finely grated zest and juice of 1 lime
2 tsp chipotle in adobo sauce
finely chopped
2 tsp honey
¼ tsp ground cumin
¼ tsp kosher salt
¼ cup (60 ml) extra-virgin olive oil

For the salad

2 cups green salad leaves
½ cup cilantro leaves
1 Persian cucumber
chopped
1 tomato
chopped
1 ripe avocado
chopped
1 bullhorn pepper
chopped
1 small red onion
finely chopped
¼ cup (35 g) pepitas (pumpkin seeds)
toasted

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the salmon fillets in a microwave-safe, zipper-lock freezer bag, side by side, ensuring the fillets are separated. Sprinkle with salt and add the oil.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Fatty Fish, then select the cut shape that best matches your salmon fillets. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
For the ancho spice, combine the onion flakes, garlic, oregano, chili powder and ¼ teaspoon salt in a small bowl.
6
To make the salad dressing, whisk the lime zest, juice, chipotle in adobo, honey, cumin, ¼ teaspoon salt and oil in a separate bowl.
7
To finish the salad, place the salad leaves, cilantro, cucumber, tomato, avocado, pepper and onion in a shallow serving bowl. Drizzle with the dressing and sprinkle with the pepitas.
8
When the timer signals that the salmon is done, carefully remove the bag from the water. Remove the fillets from the bag and place on a cooling rack set over a tray to drain away any excess water.
9
Transfer the salmon to a serving plate and sprinkle with the ancho spice. Serve with the salad and lime wedges.