Friends, this is hands down, one of the best salads I have ever had! It’s really easy to make, not to mention quick, and it’s also very delicious. A great dinner idea for a hot summer day!
Terry has really been into sous-vide cooking for awhile now and I’m slowly jumping on the bandwagon. I have to say, it’s really easy to do, it just sounds intimidating. But really isn’t. And as I already knew, the results are just amazing. So here is one of my new favourite go-to dinner ideas.
Sous-Vide Teriyaki Sesame Salmon Salad
- Salmon filet cubed (enough for 2 servings)
- Black sesame seeds
- Olive oil (for sauté)
- Teriyaki sauce (desired amount)
- Soya sauce (desired amount but less than teriyaki)
- Both regular and black sesame seeds (again, desired amount, if you don’t have black just use regular ones)
- Sweet peppers, chopped
- Cucumber, chopped (small bite size pieces)
- Avocado, sliced
- Simple Vinaigrette
Cook fish in BPA free bag for 40 minutes at 52 degrees celsius.
Once fish is cooked, cut bag and remove liquid, add both teriyaki and soya sauce, and sesame seeds into bag and shake gently. Remove contents of bag into a pan with heated oil. Sauté for 45 seconds. Remove immediately from heat. If you don’t, the fish will get very dry.
Layer arugula, followed with all vegetables. Pour on vinaigrette. Top with salmon. Serve immediately. Enjoy!
On a salad kick? I love this Strawberry Arugula salad, especially right now since it’s strawberry season and fresh Quebec strawberries are everywhere! And for something different, I love this Barley & Spelt Pesto salad which has just the right amount of sweetness, courtesy of the granny smith apples.