Semi-cooked sous vide salmon with carrot-curry purée and baby carrots

This sous vide salmon is cooked at a low temperature to achieve a delicate, melt-in-your-mouth texture. Paired with a creamy carrot-curry-coconut purée, tender baby carrots, and a perfectly soft sous vide egg, this dish is a harmony of flavors and textures. A drizzle of lime-basil-infused oil enhances the freshness of the salmon, making it a light yet satisfying meal.

Ingredients (for 4 servings)

For the semi-cooked salmon (sous vide)

• 4 salmon fillets (150 g each), skinless and boneless
• 300 ml lime-basil infused oil
• Salt, to taste
• Black pepper, to taste

For the lime-basil infused oil (sous vide)

• 300 ml extra virgin olive oil
• 10 fresh basil leaves
• 1 tbsp lime zest
• 1 tsp grated ginger

For the carrot-curry-coconut purée (sous vide)

• 500 g carrots, sliced into 1 cm rounds
• 200 ml coconut milk
• 1 tbsp Madras curry powder
• 1 tsp salt

For the baby carrots (sous vide)

• 2 cups baby carrots, peeled
• 1 tbsp butter
• Salt, to taste
• Black pepper, to taste

For the sous vide eggs

• 4 eggs
• 2 cups fresh arugula leaves
• Carrot chips
• A splash of lime juice

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sousvide waterbowls
Blender
Non-stick pan
Small knife

Preparation method

Prepare the semi-cooked salmon

• Season the salmon fillets with salt and black pepper, allowing them to absorb the seasoning for 10 minutes. Pat dry and vacuum seal each fillet with a portion of the lime-basil infused oil.
• Cook sous vide at 50°C for 30 minutes. This gentle cooking process results in an incredibly soft and buttery texture.
• Once done, carefully remove from the bag and briefly sear one side in a hot non-stick pan for a light crust. Serve immediately, as low-temperature fish should not be stored for later use.

Make the lime-basil infused oil

• Combine all ingredients in a vacuum bag and seal. Cook sous vide at 70°C for 60 minutes. Once done, cool quickly in ice water and store in the refrigerator at 4°C for up to 1 month.

Prepare the carrot-curry-coconut purée

• Place all ingredients in a vacuum bag, seal, and cook sous vide at 95°C for 90 minutes. Once finished, remove from the bag and blend until smooth using a hand blender.

Cook the baby carrots

• Vacuum seal the baby carrots with butter, salt, and black pepper. Cook sous vide at 85°C for 60 minutes. After cooking, remove from the bag and pan-fry for about 5 minutes, turning frequently until lightly caramelized.

Prepare the sous vide eggs

• Gently place the eggs directly into the sous vide waterbath and cook at 63°C for 2.5 hours. Carefully peel using a small knife.

Serve

• Plate the semi-cooked salmon alongside the carrot-curry-coconut purée and baby carrots. Serve with a sous vide egg, fresh arugula, and crispy carrot chips. Drizzle with lime-basil oil and a splash of lime juice for extra brightness.

This recipe is brought to you by Juan Freire