I don’t have to cook this weekend, as my husband is taking care of the Sunday night dinner. I asked him to cook us the real Chilli con Carne, as he said the one I cooked the other time was not that authentic. He still trying to find the best proportion of the ingredients, as he thought he’d put too much cumin into it. I will wait for his best recipe to share on my blog, and for the time being I would like to take care of writing this long lost Sunday night cooking, sous vide with salmon and carrot, before I totally forget what have I done.
For the salmon, season with salt, black pepper and some ground parsley. Put them in the vacuum bag, seal and cook under 56C in the hot bath for 40 minutes.
For the carrots, melt the butter and then add honey and ground cinnamon for seasoning. Dip the carrots into the mix and put them in the vacuum, seal and cook under 85C in the hot bath for 30 minutes.
Prepare the green salad as the base, mix with cherry tomatoes and some thin slices of cucumber. Season the salad with some salt and pepper and some balsamic vinegar. Sear the skin side of the salmon, and serve together with the carrots on top of the salad.