Sous Vide Paleo Salmon | Recipe by sousvidetools.com

Paleo Organic Salmon with Lime and Steamed Greens

COOK TIME: 30 minutes
PREP TIME: 5 minutes
DIFFICULTY: Easy
SERVES: 4

Ingredients

4 x 200g organic salmon portions
Sea salt
Zest of 2 limes
1 tsp chopped dill
2 tbsp olive oil
100g baby spinach, washed
3 heads Chinese bok choy, cored and washed
1 bunch wild feather asparagus

Equipment

Method

As the paleo diet continues to grow in popularity, we wanted to highlight how sous vide cooking methods can simplify this change in lifestyle.

Following on from our What is Paleo and is it For You? article, we are reviewing our favourite paleo recipe books and transforming one using sous vide equipment. This week, we look at It Starts With Food by Dallas and Melissa Hartwig.

Review

It Starts With Food is a powerful nutritional reset which follows a Whole30 programme. Dallas and Melissa describe the science behind the theories and make sure the concept is easily accessible for a range of readers.

A great feature of the book is the no nonsense approach; Melissa and Dallas don’t hide away from the struggles of this lifestyle change and do a good job of highlighting how difficult it can get.

However, alongside tough love and wit, the book is full of positive reassurance and recipes that highlight the positive changes you see after making the change to your diet; both long term benefits and improvements to your health and wellbeing.

Recipe

It Starts With Food has plenty of vibrant and flavoursome recipes, including their Cajun Crab Cakes and Sweet Potato Hash. We wanted to keep our recipe variation in line with the level of flavour and range of health benefits the book delivers, which is why we opted for a salmon dish.

Salmon is a great source of protein and has a range of different health benefits, which is why it is a popular fish for those following the Paleo diet. It is also ideal for sous vide cooking methods as it requires the precision and reliability that sous vide machines can guarantee.

Our salmon is complemented by fresh and zingy limes and fragrant steamed greens; inspired by the amazing ingredients on the Whole30 programme shopping list.

Method

Preheat your water bath at 48 degrees
On a board, season the salmon portions with sea salt and sprinkle with the chopped dill
Evenly dust the flesh of the salmon with the lime zest and brush lightly with olive oil
In 4 separate pouches, individually vacuum seal the salmon and place in the preheated bath for around 30 minutes, allowing the salmon to gently poach
Whilst the salmon is cooking, prepare a steamer. When the salmon has 5 minutes left, place the greens in the steamer basket
Take the fish out of the pouches and serve on top of the steamed greens
Top Tip: transform your greens by seasoning them with a little salt, olive oil and lime juice
Serve immediately

This recipe is the perfect meal for spring evenings and shows how easy it is to combine the Paleo diet with sous vide cooking methods.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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