Scorched Salmon, Marinated in Cashew Nut Satay Sauce | Sous Vide Recipe | sousvidetools.com
Looking for a delicious dish to try? Why not give our Scorched Salmon, Marinated in Cashew Nut Satay Sauce sous vide recipe a go and let us know how you get on?
Ingredients
- 2 x 7oz portions of salmon – trimmed and de-scaled.
- 2 tbsp of cashew nut satay sauce.
- ½ lime
- Fresh coriander
- 200g Santa Maria red curry powder
- 100g coconut cream
- 2 tbsp fish sauce
- 200g roasted cashews
- Coriander to taste
- 250 mls water
- 2 tbsp Asian master stock
- 50g ketchup Manis
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