2019-07-22 Sous vide salmon curry-Apple Devices HD (Most Compatible)
Monday tea. Sous vide salmon flaked into curry kale sprouts, kale, and cabbage.
#yummylummy #foodphotography #sousvide #lowcarb #salmon #kalesprouts #kale #MasterChefAU
Salmon, Kale sprouts, Kale, Cabbage, Spring onion, Coriander, Parsley, Curry, Celery, Carrot, Coconut cream
G'day food lovers.
Tonight I made a curry with some leafy green vegetables and flaked in some sous vide salmon I cooked on Sunday.
The salmon was cooked at 55 °C for 45 minutes.
In a frypan I softened some celery and carrot lubricated with rice bran oil. I then added some curry powder and tossed in kale sprouts, shredded kale leaves, Savoy cabbage, and the green part of some spring onions. I put the lid on the frypan and waited for the kale sprouts, kale, and cabbage to soften and absorb the curry flavours as cellular water vapourised and helped form an oily film on the leafy green leaves.
I removed the lid and poured in half a tin of coconut cream and stirred it through. Once the coconut cream had reduced to a thicker consistency, I turned off the heat, added some lemon juice, tossed in some slices of the white part of the spring onion and coriander roots, stems, and leaves. I then stirred in flakes of salmon, transferred everything to a bowl and garnished with cherry tomatoes.
It was a delicious meal for a Monday night.
Have a good night. Bye.
2019-07-22 Sous vide salmon curry-Apple Devices HD (Most Compatible)
Monday tea. Sous vide salmon flaked into curry kale sprouts, kale, and cabbage.
#yummylummy #foodphotography #sousvide #lowcarb #salmon #kalesprouts #kale #MasterChefAU
Salmon, Kale sprouts, Kale, Cabbage, Spring onion, Coriander, Parsley, Curry, Celery, Carrot, Coconut cream
G'day food lovers.
Tonight I made a curry with some leafy green vegetables and flaked in some sous vide salmon I cooked on Sunday.
The salmon was cooked at 55 °C for 45 minutes.
In a frypan I softened some celery and carrot lubricated with rice bran oil. I then added some curry powder and tossed in kale sprouts, shredded kale leaves, Savoy cabbage, and the green part of some spring onions. I put the lid on the frypan and waited for the kale sprouts, kale, and cabbage to soften and absorb the curry flavours as cellular water vapourised and helped form an oily film on the leafy green leaves.
I removed the lid and poured in half a tin of coconut cream and stirred it through. Once the coconut cream had reduced to a thicker consistency, I turned off the heat, added some lemon juice, tossed in some slices of the white part of the spring onion and coriander roots, stems, and leaves. I then stirred in flakes of salmon, transferred everything to a bowl and garnished with cherry tomatoes.
It was a delicious meal for a Monday night.
Have a good night. Bye.