Sous vide salmon with greens (Diabetes, TM6)

Sous vide salmon with greens (Diabetes, TM6)

4.6 9 évaluations

Prép. 10min

Total 1h 35min

4 portions

Ingrédients

water
1000 g
Vegetable stock paste salt-free (see Tips)
2 tsp
doongara rice brown rinsed and drained (see Tips)
200 g
fresh skinless, boneless salmon fillets (approx. 120 g each)
4
garlic cloves cut into thin slices
2
rice wine vinegar
4 tsp
mirin
2 tsp
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice
30 g
Chinese broccoli stems and leaves separated and coarsely chopped
300 g
snow peas
100 g
sesame oil
1 tsp
spring onions/green onions thinly sliced, to garnish
2
long red chilli deseeded and thinly sliced, to garnish
1
lime cut into cheeks, to serve
1

Niveau

facile

Infos nut. par 1 portion

Sodium 84 mg

Protides 31.3 g

Calories 1947.5 kJ / 465 kcal

Lipides 18.5 g

Fibre 6.5 g

Graisses saturées 5.3 g

Glucides 41.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix® Cooking for Diabetes 72 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Spiral smoked salmon salad (Thermomix® Spiralizer, using modes, Adam Liaw)

10min

Coconut poached chicken salad (Thermomix® Cutter, TM6)

45min

Spicy prawn salad with carrot and cucumber ribbons (Thermomix® Spiralizer, using modes)

20min

Steamed snapper with Sicilian caponata

1h 40min

Ossobuco with orange and fennel salad

2h 45min

Easy chicken congee with Chinese sausage and mushrooms

35min

San bei ji (three cup chicken)

35min

Makrut lime fish curry with quinoa (Diabetes)

1h 35min

Poached eggs using blade cover

30min

Celery leaf gremolata

5min

Cafe-style miso mushrooms

25min

Hainanese chicken and rice

1h 50min