‘Member how I posted about making salmon in my SousVide Supreme for lunch last week? How I just stuck the pre-sealed bag of fish right into the hot water without any prep? I wanted to replicate it tonight to see if last week’s lunch results weren’t a fluke.
While I slept the day away, my loyal minion filled and preheated my SousVide Supreme to 125 F. When I finally dragged my ass out of bed in the early evening, I trudged over to my freezer, grabbed the big bag of Costco salmon,
took out two vacuum-sealed filets, and dumped them in the water bath. I set the timer for 25 minutes, and turned to work on my nuke ‘n bake roasted acorn squash.
When the time beeped, I fished the filets out of the bath, took them out of the plastic and patted ’em dry with paper towels. I sprinkled both sides with salt and pepper.
I heated my cast iron skillet on high and put in ~ 2 tablespoons of coconut oil. Once the oil was smoking hot, I seared off both sides of the salmon filets (~1 minute on each side).
After removing the fish, I turned the heat down to medium (because the pan is SMOKING!), and I threw in a ½ lb of pre-washed organic baby spinach. I seasoned the greens with salt and pepper and stirred until the leaves had wilted.
I’ve discovered that sautéing veggies in the cast iron skillet right after I sear off some meat or fish is great; there’s lots of seasoned fat in the pan that infuses the greens with yumminess. (Plus, I’m too lazy to wash the skillet.)
Last step: I plated the salmon, sautéed spinach, and acorn squash and squeezed some lemon on the fish.
How was it? Pretty good considering it only took 30 minutes and I only had one skillet to wash by hand – everything else went straight in the dishwasher. Cooking’s fun, but cleaning’s a pain in the ass. There’s a reason why people dream about becoming chefs and not dishwashers.1