Sous Vide Salmon with Creamy Vegetable Purée and Garden Salad - A Healthy and Flavorful Feast!

Experience a culinary delight with Sous Vide Salmon, Creamy Vegetable Purée, and a fresh Garden Salad. This recipe offers a healthy and flavorful feast that combines the tender perfection of sous vide salmon with velvety purée and refreshing greens.


Serving Size: 2

Prep Time: 20 minutes
Cooking Time: 1 hour



For the Sous Vide Salmon:

  • 2 salmon fillets (6-8 oz each)
  • Salt and pepper, to taste
  • 2 sprigs of fresh dill
  • 1 lemon, sliced

For the Creamy Vegetable Puree:

  • 2 cups mixed vegetables (such as carrots, cauliflower, and zucchini), chopped
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste


  1. Preheat the Sous Vide Bath: Fill a sous vide water bath with water and set the temperature to 130°F (54°C).

  2. Season the Salmon: Season the salmon fillets with salt and pepper on both sides. Place each fillet in a separate vacuum-sealed bag.

  3. Add Flavor: Place a sprig of fresh dill and a couple of lemon slices on top of each salmon fillet in the bags. Vacuum-seal the bags, removing as much air as possible.

  4. Sous Vide Salmon: Once the water bath has reached 130°F (54°C), carefully place the sealed salmon bags into the water bath. Ensure that the bags are fully submerged. Cook the salmon for 1 hour for a perfectly tender result.

  5. Prepare the Creamy Vegetable Puree: While the salmon is cooking, steam the chopped mixed vegetables until they are tender. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the steamed vegetables, heavy cream, salt, and pepper to the saucepan. Cook for another 2-3 minutes.

  6. Blend the Puree: Transfer the cooked vegetable mixture to a blender or food processor. Blend until smooth and creamy. Adjust the seasoning if necessary. Keep warm until ready to serve.

  7. Finish the Salmon: Once the salmon has finished cooking, carefully remove the bags from the water bath. Gently pat the salmon fillets dry with paper towels.

  8. Serve: Plate the creamy vegetable puree on serving plates. Place a salmon fillet on top of each puree mound.


Chef's Tip: To elevate this dish, consider adding a crunchy texture element. Sauté some finely chopped nuts (such as almonds or hazelnuts) in a bit of butter until they are toasted and fragrant. Sprinkle these toasted nuts over the plated salmon and puree for an added layer of flavor and texture contrast.

To complement the richness of the salmon, I suggest serving it with a vibrant mixed salad and a hearty side of beans. Here's a recipe to complete the meal:

Mixed Salad Ingredients:
4 cups mixed greens
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

Mixed Salad Directions:
In a large bowl, combine mixed greens, red onion, cherry tomatoes, and avocado.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss to coat.

Beans Ingredients:
1 can of cannellini beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
Salt and pepper, to taste

Beans Directions:
In a medium-sized skillet, heat olive oil over medium-high heat.
Add minced garlic and cook for 30 seconds or until fragrant.
Add cannellini beans and cook for 5-7 minutes or until heated through.
Remove from heat and stir in balsamic vinegar. Season with salt and pepper.

Chef's Tips:
Sous vide cooking is an excellent technique for achieving consistent, precise temperatures. It's also great for infusing flavors into your food, as the vacuum-sealed bags help to lock in moisture and aromas. When using sous vide, it's important to be patient and let the slow, long cooking process work its magic. For example, soaking salmon in ice water before cooking can help to firm up the fish and ensure that it stays intact during the cooking process. Enjoy the benefits of sous vide cooking and the delicious flavors it produces!

1 comment

  • miguel