Sous Vide Salmon with Chipotle Orange Sauce.
Succulent sous vide salmon with a Mexican-inspired chipotle, orange, pomegranate sauce...
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Ingredients
- 2 salmon portions - 8 to 12 ounces total
- 2 teaspoons olive oil
- 2 shallots - minced
- 1 teaspoon garlic - minced
- 1 teaspoon ground cumin
- 4 ounces dry sherry - see Ingredients in post for alternatives
- 2 medium oranges - juiced; about 1/2 cup
- 1 chipotle pepper with its adobo - more or less to taste
- 2 teaspoons pomegranate molasses
- ¼ cup chicken broth - additional broth as needed
- 1 tablespoon cornstarch
Instructions
- Set up your sous vide cooker according to manufacturers instructions. Select a temperature according to your preference.
- Prepare the sauce ingredients - minced garlic, chopped shallot, squeezed orange juice.
- Add a drizzle of olive oil to a sauté pan over medium-high heat. Add the shallots, garlic, and cumin. Stir until fragrant (about 1 minute).
- De-glaze the pan with dry sherry. Add orange juice and zest, chipotle pepper, and pomegranate molasses, and whisk thoroughly. Simmer gently for 4-5 minutes.
- Using an immersion blender or blender (be careful transferring hot liquids!), blend until smooth. Combine cornstarch with ¼ cup broth or water. Stir into the sauce, and bring to a boil. Add additional liquid as needed. Season with sea salt and fresh ground pepper as desired.
- Plate the sous vide salmon, top with a generous amount of the chipotle orange sauce, and garnish as desired.
Notes
Macronutrients are based on 9 ounces of salmon (2-4.5 ounce portions), and half of the sauce.
Nutrition
Calories: 404kcal | Carbohydrates: 28g | Protein: 28g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com