Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad

the Breville Test Kitchen

Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad

Name: Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad
Cook time: 1200 s
Total time: 3000 s
Yield: Serves 2
Ingredients: 2 farmed Atlantic salmon fillets - skinless, approximately 200g each; ½ tsp Coarse salt; 2 tsp oil; Lime wedges - to serve; 1½ tbsp dried onion flakes; 1½ tsp dried granulated garlic; ½ tsp dried oregano; 1 tsp ancho chilli powder (or other chilli powder); ½ tsp Coarse salt; Finely grated zest and juice of 1 lime; 2 tsp chipotle in adobo sauce - finely chopped; 2 tsp honey; ¼ tsp ground cumin; ¼ tsp Coarse salt; ¼ cup (60 ml) extra-virgin olive oil; 2 cups green salad leaves; ½ cup coriander leaves; 1 Lebanese cucumber - chopped; 1 tomato - chopped; 1 ripe avocado - chopped; 1 bullhorn capsicum - chopped; 1 small red onion - finely chopped; ¼ cup (35 g) pepitas (pumpkin seeds) - toasted

A fiesta for the taste buds, this one’s all sweet n’ smoky spice with just the right amount of kick. On the technical side...we’ve customised our sous vide cook calculator so this rich-fleshed salmon cooks to your perfect doneness every time.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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50 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 farmed Atlantic salmon fillets
skinless, approximately 200g each
2 tsp oil
Lime wedges
to serve

For the salad dressing

½ tsp Coarse salt
½ tsp Coarse salt
Finely grated zest and juice of 1 lime
2 tsp chipotle in adobo sauce
finely chopped
2 tsp honey
¼ tsp ground cumin
¼ tsp Coarse salt
¼ cup (60 ml) extra-virgin olive oil

For the ancho spice

1½ tbsp dried onion flakes
1½ tsp dried granulated garlic
½ tsp dried oregano
1 tsp ancho chilli powder (or other chilli powder)

For the salad

2 cups green salad leaves
½ cup coriander leaves
1 Lebanese cucumber
chopped
1 tomato
chopped
1 ripe avocado
chopped
1 bullhorn capsicum
chopped
1 small red onion
finely chopped
¼ cup (35 g) pepitas (pumpkin seeds)
toasted

Instructions

1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
2Place the salmon fillets in a microwave-safe, zip-lock freezer bag, side by side, ensuring the fillets are separated. Sprinkle with salt and add the oil.
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your salmon. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
4To make the ancho spice, combine the onion flakes, garlic, oregano, chilli powder and ¼ teaspoon salt in a small bowl. To make the salad dressing, whisk the lime zest, juice, chipotle in adobo, honey, cumin, ½ teaspoon salt and oil in a separate bowl.
5Place the salad leaves, coriander, cucumber, tomato, avocado, capsicum and onion in a shallow serving bowl. Drizzle with the dressing and sprinkle with the pepitas.
6When the timer signals that the salmon is done, carefully remove the bag from the water. Remove the fillets from the bag and place on a cooling rack set over a tray to drain away any excess water.
7Transfer the salmon to a serving plate and sprinkle with the ancho spice. Serve with the salad and lime wedges.