Sep 4, 2015
Sous Vide Paleo Honey-Ancho Glazed Salmon with Asparagus and Roasted Yam Wedges by Califreshness
This sous vide Paleo recipe comes from a wonderful California couple who founded Califreshness, a meal prep service that helps clients eat healthier with meals that are tasty, satisfying, and will keep you feeling good! The salmon takes less than 30 minutes to cook with the Nomiku, so it’s a great weekend treat for yourself and your loved ones (makes 4 servings)!
- 4 6-ounce salmon fillets, skin-off, wild caught
- 4 tablespoons, butter, unsalted
- Kosher Salt
- Pre-heat oven to 500°F. Set Nomiku to 43°C (109.4°F). Rinse and pat dry salmon fillets. Season with salt.
- Evenly divide the salmon into 2 zip-seal bags, and place 1 tablespoons of butter over each salmon fillet. Seal bag, leaving corner of bag slightly open, then carefully lower into water and seal bag using the water displacement method.
- Cook for 20 minutes. Remove salmon fillets from bags, pat dry and set aside.
- Place salmon fillets in half sheet pan, and spoon glaze over salmon (ensure to evenly distribute glaze over entire salmon fillet).
- Place in oven for 2 minutes. Serve with Yam Wedges and Asparagus.
- 1/3 C. Honey, raw
- 1 T. Dijon Mustard
- 1 Tablespoon, Ancho chile powder
- ½ t. Chipotle Chile Powder
- 2 T. Lime Juice
- Place all ingredients in mixing bowl, whisk to combine and season with salt and pepper to taste.
- Set aside to glaze salmon and drizzle over yam wedges.
Roasted Yam Wedges:
- 3 Large Yams, cleaned and cut into wedges (approximately 12 wedges per yam)
- 3 T. Olive Oil
- 2 T. Thyme, finely minced
- 2 T. Rosemary, finely minced
- Pre-heat oven to 400°F.
- In large bowl, toss wedges, olive oil, herbs and salt and pepper. Evenly place wedges in a half sheet pan and place in oven.
- Roast for 20 minutes.
- Drizzle Yam Wedges with Honey-Ancho Glaze.
- 1 bunch of asparagus, cleaned and ends cut
- 1 T. butter, unsalted
- Juice and zest of 1 lemon
- Pre-heat oven to 500°F.
- Set Nomiku to 90°C (194°F).
- Place asparagus in zip seal bag with butter, salt and pepper and use the water displacement method to remove as much air out of bag as possible. Cook for 10 minutes
- Remove from bag and place in parchment paper lined half sheet pan, spread evenly and quickly roast for 3 minutes or you can use a chef’s torch to give it that roasted look.
- Season with lemon juice and lemon zest.
A little bit about Califreshness…
We( Jose and Jennifer) started the company with the vision of changing the meal prep/catering game. We are located in the San Fernando Valley, in the Los Angeles region. We service all of the San Fernando Valley, Los Angeles and Santa Clarita/Valencia area. Our goals are to expand throughout the SoCal region and heading our way up to the NorCal area( have a borther in advertising that lives in San Francisco).
I (Jose) graduated from Culinary School back in 2010. I explored the different areas this field has to offer, and I was always into fitness and bodybuilding. I saw the opportunities that were available in the fitness industry with the potential of offering meals that were cooked correctly, seasoned correctly and was able to offer my take on healthy cooked meals. We got tired of seeing company after company offering bogus meal preps with over cooked items, cardboard having more flavor then the actual meals and charging a ridiculous amount for meals that could have been prepared by your average person with limited cooking experience.
After years of procrastinating, my fianceé(Jennifer) finally gave me a choice: start your dream or I’ll take Paprika (our pug) and we’re leaving. That same weekend I started offering meal preps/catering.
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Tags: califreshness, chef, clean eating, cooking, food, foodie, foodporn, healthy, how to, meall prep, nom, nomiku, paleo, paleo approved, recipe, sous vide, sousvide.