Try our Sous Vide Salmon with Creamy Mustard Sauce, a Healthy Living recipe. This sous vide salmon recipe is also ready-to-eat in just 40 minutes!
What You Need
Original recipe yields 4 servings
1/4 cup olive oil, divided
1 skinless salmon fillet (1 lb.), cut into 4 pieces
1 lemon, cut into 8 slices
1/3 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 tsp. GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. chopped fresh dill
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Let's Make It
Heat water in sous vide to 125°F.
Add 3 Tbsp. oil to large freezer-weight resealable plastic bag. Place fish in single layer in bag; turn to evenly coat both sides of each fish piece with oil. Place 2 lemon slices on top of each fish piece. Partially seal bag, leaving small opening at top of bag. While holding top of bag, slowly lower bag into sous vide, pressing top of bag to completely seal bag after excess air has been removed. (Bag should be completely submerged in water.) Cook 20 min. Carefully remove bag from water.
Heat remaining oil in large nonstick skillet on medium heat. Remove fish from bag; discard bag. Add fish to skillet; cook 2 min. on each side or until fish flakes easily with fork. Transfer fish to plate; cover to keep warm.
Heat chicken broth in small skillet on medium heat. Add cream cheese and mustard; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Pour over fish; sprinkle with dill.
Substitute chopped fresh parsley for the dill.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.