'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.
I love having people over for dinner but I used to also hate it because I’d be dead-tired by the end of the night. Nowadays, I’ve learned to pare down my hands-on time so I’m not falling asleep while doing the dishes when the night is through. Tonight, I had almost everything prepared earlier in the day (at a much more leisurely pace) and all I had to do before dinner was sear my sous vide flank steak, plate my roasted veggies, and nuke my garlic cauliflower “mashed potatoes.”
Earlier in the afternoon, I prepared the garlic cauliflower “mashed potatoes" and put the finished side in a covered CorningWare. The puree totally reheats well, so I just put it in something I could nuke and serve it in.
Also, I roasted the portobello mushrooms ahead of time but kept them in the foil packs. After I was done roasting the other veggies in the oven, I put the packets in the oven (with thermostat turned off) to bring them up to temp before slicing and serving.
I roasted some carrots and sliced up delicata squash in a 425 F oven with some olive oil, salt, and pepper. Those trays came out of the oven by 5:15 pm and they were served room temp. To be fancy, I chopped up some Italian parsley and sprinkled them on top (along with my fancy balsamic vinegar). I go all out for guests ;).
The sous vide flank steak didn’t turn out as well as I had hoped. Yesterday afternoon, I seasoned it (almost directly out of the freezer) with homemade taco seasoning and some salt and pepper, then vacuum sealed it. I plopped it in the SousVide Supreme set at 135 F and left it in there for 24 hours. When it was time for dinner, I took the steak out of the bath and its bag, dried it, and fried it in my cast iron skillet with some lard. Next time, I’m gonna go with a lower temp and a thicker steak because the final product was too dry. Live and learn.
I’m stoked I was able to polish off a lot of veggies in our fridge because we’re leaving town in a few days. Yay!