Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad

the Breville Test Kitchen

Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad

Name: Turbo Farmed Atlantic 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 7 oz 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); ½ 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 (2 fl oz) 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 (1¼ oz) 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.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

Shop

50 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 farmed Atlantic salmon fillets
skinless, approximately 7 oz 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)
½ 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 (2 fl oz) 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 (1¼ oz) pepitas (pumpkin seeds)
toasted

Instructions

1
Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
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
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your salmon. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
4
To make the ancho spice, combine the onion flakes, garlic, oregano, chili powder and ¼ teaspoon salt in a small bowl. To make the salad dressing, whisk the lime zest, juice, chipotle in adobo, honey, cumin, ½ teaspoon salt and oil in a separate bowl.
5
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.
6
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.
7
Transfer the salmon to a serving plate and sprinkle with the ancho spice. Serve with the salad and lime wedges.