Mi-cuit Salmon with greek yogurt, cucumber and avocado
Sous vide cooked at 110Fº for an hour, this salmon dish is so tender that it has a texture of tartare. "Mi-cuit" is not close to describe its delicacy.
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Cooking tools:
- Sous vide circulator
- Zip-top bag
- Pot
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Oven
- Refrigerator
- Airtight container
- Mixing bowl
- Whisk
- Spoon
- Pepper mill
- Measuring spoon
- Plate
Ingredients
- 1/4 cup salt
- 2 1/2 cups water
- 1 pound salmon fillet
- 1/4 teaspoon fresh ground white pepper
- 1/2 cup Greek Yogurt
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons minced chives
- 2 avocados, halved, pit removed, and each half cut into 1/8-inch slices
- 1/2 english cucumber, seeds removed and diced into 1/4-inch cubes, about 1 cup
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