Citrus Salmon | Sous-Vide Magazine

Ingredients

• 4 Cuisine Solutions Grilled Salmon fillets
• Zest of one lemon
• Zest of one lime
• Zest of one orange or tangerine
• 1 tsp red chile flakes
• ½ C Italian parsley, chopped
• Olive oil
• 2 C cooked black lentils
• Fresh thyme
• Fresh Bay leaf
• Salt, to taste
• Roasted red New Mexican red chiles or Fresno chiles
• 3 large (6”) or 6 small (3”) Poblano chiles
• 1⁄2 C toasted pine nuts
• 1 C fresh cilantro
• 4 C vegetable oil, approximately
• ⅓ to ½ C olive oil
• ½ tsp fine sea salt
• 2 C small tri-colored cherry tomatoes
• 2 carrots, diced ¼ inch
• 1 fresh fennel bulb, diced ⅓ inch
• 1 celery stalk, diced ¼ inch
• 1 sweet onion, diced
• 2 C chicken stock
• 2 T Olive oil
• ¼ tsp fine sea salt