Name: Sous Vide Pomegranate Avocado Salmon
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: Mexican
Ingredients: 2 teaspoons ground coriander (10 ml); 2 teaspoons granulated sugar (10 ml); 1 teaspoon salt (5 ml); pomegranate seeds, from one pomegranate; 3 tablespoons lime juice (45 ml); 2 teaspoons minced seeded jalapenos (10 ml); 1/2 cup thinly sliced green onion (120 ml); 2 garlic cloves, minced; 2 avocados, diced; 4 (6 ounce) beef fillets (about 170g each); 1 head romaine lettuce, heart torn small

Sous Vide Pomegranate Avocado Salmon

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Learn how to make delicious Sous Vide Pomegranate Avocado Salmon with this easy recipe. Perfect for a flavorful and healthy meal!

Author: Jasmine
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Yield: 4 serving(s) 1x
Category: Main Course
Method: Roasting
Cuisine: Mexican

Ingredients

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2 teaspoons ground coriander (10 ml)
2 teaspoons granulated sugar (10 ml)
1 teaspoon salt (5 ml)
pomegranate seeds, from one pomegranate
3 tablespoons lime juice (45 ml)
2 teaspoons minced seeded jalapenos (10 ml)
1/2 cup thinly sliced green onion (120 ml)
2 garlic cloves, minced
2 avocados, diced
4 (6 ounce) beef fillets (about 170g each)
1 head romaine lettuce, heart torn small

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Instructions

In a small mixing bowl, blend together the coriander, salt, and sugar.
Up to a day before serving, mix the pomegranate seeds, green onion, lime juice, jalapeno, and garlic.
Gently incorporate the avocado up to four hours before serving. If not serving within 30 minutes, cover the salsa with plastic wrap to prevent the avocado from browning and refrigerate.
Apply the coriander mixture to the tops of the beef fillets, using about two-thirds of the blend.
Place the fillets on a baking sheet with the skin side facing down. Roast in a preheated 500°F oven for around 11 minutes for a medium-rare finish, adjusting the timing to your liking.
As the beef fillets cool, distribute 1/4 of the torn lettuce on each serving plate.
On the side of the lettuce, but still touching it, place 1/4 of the prepared salsa.
Carefully slide a knife under each beef piece to remove any skin.
Arrange the beef on the plates in an attractive fashion.
Invite your guests to the table and listen to their compliments as they appreciate the visual appeal and taste of the dish you’ve crafted.

Notes

Consider adding a splash of fresh lime juice to the salsa just before serving for a burst of brightness.
Allow the beef fillets to rest briefly after cooking to enhance flavor by redistributing the juices.
For a crunchy texture, sprinkle toasted pumpkin seeds on top of the finished dish.

Nutrition

Calories: 402.8
Fat: 21.2
Protein: 38

Find it online: https://sousviderecipe.com/sous-vide-pomegranate-avocado-salmon/