New Zealand King Salmon with Green Gazpacho, Green Beans and Pickled Onions

New Zealand King Salmon with Green Gazpacho, Green Beans and Pickled Onions

For 4 Servings

Ingredients - Green Gazpacho Sauce

3 each Large tomatillos, sliced
1/2 each Cucumber, peeled, seeded and sliced
1 each Jalapeno, stemmed, seeded and sliced
2 Cups Watercress, torn
1 Cup Onions, peeled and diced
1 Bulb Spring garlic, peeled
1 Cup Stale French bread, diced
1/8 Cup Fresh lime juice
1 Cup Olive oil/canola blend (50/50)
To Taste Kosher salt
To Taste Black pepper, freshly toasted

Ingredients - Pickled Onions

Yield: 2 Cups
3 Cups Water
1 1/2 Cups White vinegar
1 Tbsp. Pickling spice
2 Cups Onions, peeled and sliced

Ingredients - Haricots Verts

Yield: 2 Cups
2 Cups Haricots Verts (French green beans)
8 Cups Water
2 tsps Kosher Salt

Ingredients - Salmon Sous Vide

Yield: 4 x 6 oz. portions
4 x 6 oz. (170gms) New Zealand King Salmon Filets
2 tsps. Olive oil
To Taste Kosher salt
To Taste White pepper

Method - Green Gazpacho Sauce

Method - Pickled Onions

Method - Haricots Verts

Method - Salmon Sous Vide

Assembly

1 Tbsp Olive Oil
2 Cups Haricots Verts
2 Cups Pickled Onions
4 x 6 oz (170gms) Sous Vide New Zealand King Salmon Filets
1 Cup Green Gazpacho Sauce
8 tsps Olive oil

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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