Active Time: 10 minutes
Total Time: 1.5 hour
While salmon and asparagus are the stars of this dish there’s a secret ingredient that steals the show. Crème fraîche is the richer, thicker, French cousin of sour cream and it single-handedly takes this dish to a whole new level. Crème fraîche is not quite as tangy as sour cream, but still has a little pucker that works well with the lemon and complements the mellow flavor of the dill. The crème fraîche, fresh dill, and lemon juice form the sauce for the orecchiette pasta. Steamed asparagus is both juicy and crisp, and the gentle steaming brings out a sweetness that sometimes gets lost when asparagus is baked or broiled. Sous vide salmon maintains a firm texture and flakes beautifully without being overcooked in the pasta. This simple summer recipe is best eaten outside on a summer night with a nice cold glass of wine.
- 12 oz skinless salmon, vacuum sealed into two portions
- 8 oz asparagus
- 1.5 cup orecchiette pasta (6 oz)
- 1 small bunch fresh dill
- 1 small bunch fresh mint
- ¼ cup crème fraîche
- 1 lemon
My Cook Settings
Protein: 130˚F, 30 minutes
Vegetable: 8 minutes
Starch: 12-14 minutes (check package instructions)
Vacuum seal the salmon with 1 tsp olive oil, salt and pepper. Cut or snap off the bottom inch of the asparagus where it is woody and tough. Place the salmon in a Suvie pan and cover with water, then insert in the upper right cooking zone.
Place the asparagus in the upper left cooking zone. Add the orecchiette and ½ tsp salt to the starch pan and place in the lower right cooking zone.
Enter the My Cook settings and set to cook.
During the cook roughly chop ¼ cup fresh dill and 2 tbsp fresh mint but keep them separated. Cut the lemon in half and juice one half, cut the other half into quarters to serve as garnish. Set the herbs and lemon aside until the cook is finished.
After the cook, add the crème fraîche and dill to a large bowl.
Stir in the hot orecchiette until combined.
Add the juice from half a lemon and season to taste with salt and pepper.
Remove the asparagus and salmon from Suvie. Cut the asparagus into bite-size pieces. Remove the salmon from the vacuum packaging and pat with a paper towel to remove any albumen (the flaky white stuff). Add the asparagus to the pasta and stir to combine.
Flake the salmon on top of the pasta.
Divide between two plates and garnish with fresh mint and lemon wedges.
Salmon pairs with a number of wines such as Chardonnay and Pinot Noir, but the green herbs and vegetables in this dish require a pop of acidity to really bring out the flavors. Try pairing this meal with a glass of dry Grüner Veltliner.