Turbo Farmed Atlantic Salmon with Fingerling Potatoes and Horseradish Cream

Instructions

• 1Place 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.
• 2Place 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.
• 3In 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.
• 4To 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.
• 5To make the horseradish cream, combine the sour cream, mustard, horseradish, dill and salt in a small bowl. Cover and refrigerate until required.
• 6Place 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.
• 7When 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.
• 8Transfer the salmon to a serving plate and serve with the potatoes and horseradish cream.