Sous Vide Atlantic Salmon with Tomato & Spinach Risotto
Ingredients
2 ‘Sous Vide Ready’ Atlantic Salmon Pouches
2 tbls Olive Oil
2 Cloves Garlic, finely chopped
1 Cup Tomato Sauce (see below)
¾ Cup Aborio Rice
½ Cup White Wine
2-3 Cups Chicken Stock
1 Cup Baby Spinach
1 tbls Parsley, finely chopped
50gm Butter
Sea Salt & Black Pepper
Extra Herbs, to serve
Olive Oil, to serve
Tomato Sauce
(Makes 2 Cups)
½ Brown Onion, finely chopped
3 Cloves Garlic, finely chopped
1 tbls Olive Oil
½ Cup White Wine
2-3 Anchovies
2 tbls Tomato Paste
1 (400gm) Can Chopped Tomatoes
1 tsp Smoked Paprika
1 tbls Brown Sugar
½ tsp Cracked Black Pepper
Method
To prepare the tomato sauce, in a large heavy based saucepan over a medium heat sauté the onion and garlic in the olive oil until soft and fragrant, add the white wine, chopped tomatoes, anchovies, tomato paste, smoked paprika, brown sugar and black pepper. Mix well to combine, reduce heat and simmer for half an hour.
Heat the chicken stock in a small saucepan until hot, keep hot.
Place the olive oil in large saucepan over a medium heat, add the garlic and cook gently for a few minutes without browning. Stir in the rice, stir frequently and cook for a further few minutes until translucent.
Pour in the white wine & cook, stirring constantly until the wine has evaporated. Add a couple of ladles of the hot chicken stock at a time, allow to simmer, stirring often until most of the stock has been absorbed. Repeat this step until the rice is al dente, approximately 15-20 minutes. Add the tomato sauce, baby spinach, chopped parsley and butter, stir through to combine and heat through.
While the risotto is cooking, 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
To serve, place the tomato risotto on a plate, carefully remove the salmon from the pouch, place on top of the rice, garnish with the extra herbs and drizzle with olive oil.
Cook’s Tip
The tomato sauce will keep in the fridge for 3-4 days or freeze