Salmon w/ Citrus Zest, Braised Kale & Cherry Tomato, Sorghum Poached Clementine, Soft Scrambled Egg

Salmon was cooked at 125F for 30 minutes, and eggs were the “Heston’s Sous Vide Scrambled Eggs” found here https://recipes.anovaculinary.com/recipe/heston-s-sous-vide-scrambled-eggs . Added some kale and tomato braised in homemade veggie stock, and then poached clementines in sorghum syrup.Nice little family style brunch!

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I looks delicious. Salmon cooked this way is one of my favorites.

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