Sous Vide Atlantic Salmon with Caper Butter & Asparagus
Ingredients
2 ‘Sous Vide Ready’ Atlantic Salmon Pouches
1 Bunch Asparagus
1 Clove Garlic, finely chopped
1 tsp Parsley, finely chopped
1 tbls Baby Capers
¼ Cup White Wine
1 Lemon
Sea Salt
Black Pepper
Extra Herbs, to garnish
Method
Fill a large sauce pan with water and bring to the boil, reduce heat to a simmer and pop the pouches into the water. Allow to simmer very gently for 7-8 minutes.
While the Atlantic Salmon is cooking, wash and trim the asparagus spears, then steam for a few minutes until tender.
To make the caper butter sauce, heat a small pan over a medium heat, melt a small amount of butter in the pan and add the garlic, cook until fragrant, add the white wine and a squeeze of lemon juice. Whisk in the remaining butter, add the capers and chopped parsley and season with sea salt & black pepper.
To serve, place the asparagus spears on the plate, carefully remove the salmon from the pouch, place on top of the asparagus, spoon over the sauce and garnish with the extra herbs.