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 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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