Salmon With Pasta And Broccoli Rabe
Yield: 4 servings
Prep Time: 10 minutes
Sous Vide Cooking Time:
Recipe Type: Main, Gluten-Free, Pescatarian
- 1 tablespoon fresh dill or fennel fronds
- Juice and zest of 1 lemon
- 2 tablespoon extra-virgin olive oil, divided
- 2 sprigs fresh thyme
- 1/2 teaspoon red pepper flakes (optional)
- 4 (4-oz/120g) skinless, boneless salmon fillets
- 1 bunch (about 1lb/450g) broccoli rabe, trimmed
- 1 garlic clove, slivered
- Salt and freshly ground black pepper, to taste
- 1 packet (12-oz/340g) tagliatelle or fettuccine pasta
- 2 tablespoons butter
Insert your Saki Sous Vide Cooker into a pot or another sous-vide friendly container; fill the pot with warm water between the MIN and MAX marks and set the temperature to 135°/57°C.
While the water is heating, in a bowl, mix together dill, lemon juice and zest, 1 tablespoon olive oil, thyme and red pepper flakes, if using. Rub the salmon fillets with the mixture and transfer to 1-gallon freezer zip-lock bag (or use a vacuum-sealing bag).
Place broccoli rabe into a 1-gallon zip-lock bag, season to taste and add the remaining 1 tablespoon olive oil.
When the water temperature is reached, insert the bags into the water or clip onto the side of the container. If using a zip-lock bag, remove all the air with the water displacement method by slowly immersing it in the water, then sealing the bags. If needed, add 2 heavy dessert spoons to the bags to avoid floating.
Set the cooking time to 30 minutes. When the time is up, remove the bags from the water and pat-dry the salmon with kitchen paper towels.
In the meantime, start cooking the pasta according to the packet’s instructions.
About 6 minutes before the end of the pasta cooking time, melt the butter in a heavy-bottom skillet and sear the salmon for about 1-minute per side or until it flakes easily with a fork. Transfer to a plate and add broccoli rabe and garlic to the skillet. Cover with a lid and cook for 1-2 minutes, turning once, until crisp-tender.
Drain the cooked pasta and serve the salmon and broccolini on top.
Saki Sous Vide
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