Salmon Alfredo
Ingredients
Instructions
- Season the salmon fillets with salt and pepper.
- Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
- Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) **Time and temperature is referenced from Thomas Kellers Under Pressure sous-vide book**
- Melt butter in a medium saucepan over medium low heat.
- Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
- Mix the Parmesan cheese with the sauce until well blended and combine with the pasta.
- Stir in parsley and serve the pasta on the plate, topped with the salmon and garnish with chopped chives.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).