Turbo Farmed Atlantic Salmon with Fingerling Potatoes and Horseradish Cream

Breville Test Kitchen

Turbo Farmed Atlantic Salmon with Fingerling Potatoes and Horseradish Cream

Name: Turbo Farmed Atlantic Salmon with Fingerling Potatoes and Horseradish Cream
Cook time: 1200 s
Total time: 1500 s
Yield: Serves 2
Ingredients: 2 farmed Atlantic salmon fillets - skinless, approximately 7oz each; ½ tsp kosher salt; 2 tsp oil; ½ cup (4¼ oz) sour cream; 1 tbsp whole grain mustard; 2 tbsp horseradish; 2 tbsp chopped fresh dill; ¼ tsp kosher salt; 14 oz fingerling potatoes - halved lengthwise; 2 tbsp olive oil; ½ tsp kosher salt

Perfectly pink, sous vide salmon effortlessly cooked with Turbo in as little as half the time. A classic pairing with zingy horseradish cream makes this quite the classy number.

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

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25 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 farmed Atlantic salmon fillets
skinless, approximately 7oz each
½ tsp kosher salt
2 tsp oil

For the horseradish cream

½ cup (4¼ oz) sour cream
1 tbsp whole grain mustard
2 tbsp horseradish
2 tbsp chopped fresh dill
¼ tsp kosher salt

For the potatoes

14 oz fingerling potatoes
halved lengthwise
2 tbsp olive oil
½ tsp kosher salt

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 preheat the oven, insert the wire rack into position 4. Set the oven to Bake, Convection, 425°F, for 15 minutes and press Start. Meanwhile, continue to the next step.
5
To make the horseradish cream, combine the sour cream, mustard, horseradish, dill and salt in a small bowl. Cover and refrigerate until required.
6
Place the potatoes in the roasting pan. Add the oil and salt and toss to coat. Turn the potatoes, cut side up. Once preheated, place the potatoes in the oven and bake, for 15 minutes, or until tender when tested with the tip of a small knife.
7
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.
8
Transfer the salmon to a serving plate and serve with the potatoes and horseradish cream.