Breville Test Kitchen
Turbo Farmed Atlantic Salmon with Ancho Spice and Mexican Salad
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 tailored 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
50 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 farmed Atlantic salmon filletsskinless, approximately 7 oz each
½ tsp kosher salt
2 tsp oil
Lime wedgesto serve
For the ancho spice
1½ tbsp dried onion flakes
1½ tsp dried granulated garlic
½ tsp dried oregano
1 tsp ancho chili powder (or other chili powder)- ½ tsp kosher salt
For the salad dressing
Finely grated zest and juice of 1 lime
2 tsp chipotle in adobo saucefinely chopped
2 tsp honey
¼ tsp ground cumin- ¼ tsp kosher salt
¼ cup (2 fl oz) extra-virgin olive oil
For the salad
2 cups green salad leaves
½ cup cilantro leaves
1 Persian cucumberchopped
1 tomatochopped
1 ripe avocadochopped
1 bullhorn pepperchopped
1 small red onionfinely chopped
¼ cup (1¼ oz) pepitas (pumpkin seeds)toasted
Instructions
- 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) 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 countertop from direct contact with the hot pot or vessel.
- 2Place the salmon fillets in a microwave-safe, zipper-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 customize 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, chili 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, cilantro, cucumber, tomato, avocado, pepper 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.
