Sous vide salmon with lemon & tarragon | SKS Recipe | SKS

Ingredients

• 6 cups cold water
• 1 cup kosher salt
• 4 each, 4-6-ounce salmon filet portions, (wild Coho, king or sockeye preferably)
• 4 teaspoons extra virgin olive oil
• 1 tablespoon lemon zest
• 4 small tarragon sprigs
• 6 cups day old bread, crust removed and cut into ½ dice
• 6 tablespoons finely grated parmesan cheese
• ¼ cup butter
• 1 pound medium asparagus
• 1 cup chopped fresh basil
• 4 tablespoons extra virgin olive oil
• ¼ cup grated parmesan cheese
• 1 cup fresh or frozen English peas, boiled until tender and drained (can use favas if avail.)
• 1 cup spring onions or scallions, sliced
• 1 ½ tablespoons fresh lemon juice
• 1 small head radicchio, cut in bite-sized pieces, soaked in ice water and drained
• 1 cup whole baby spinach, arugula or other spring greens
• Salt and black pepper to taste