Impress dinner guests with this 6-ingredient Honey-Glazed Salmon with Goat-Buttered Root Vegetables dish. Using the sous-vide cooking method ensures this dish is cooked to beautiful perfection and it makes weekly meal prep a snap!
Ever heard of the Sous-Vide Cooking Method?
The sous-vide cooking method (a French term translating to “under vacuum”) has been around since the 1970’s and has regained popularity as of late. It’s perfect for meal prep because you can vacuum seal dishes like this impressive Honey-Glazed Salmon with Goat-Buttered Root Vegetables, pop them in the freezer ready to go, and 45 minutes before guests arrive for your dinner party, you can cook them perfectly every single time right in the sealed bags using a pot of water and your sous-vide cooker. Just like that, you’re ready to impress guests with a dinner they’ll love and they never have to know how little effort you put into the meal. That can be our secret!
- .5 lb salmon filet, skin on one side
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black peppercorn
- 2 tbsp flat-leaf parsley, minced
- Rinse and pat salmon dry.
- Brush both sides of the salmon with olive oil.
- Using a tablespoon of honey on each side, coat the salmon.
- Sprinkle sea salt and freshly cracked black peppercorns on both the skin and flesh side of the salmon.
- Place the salmon into the FoodSaver® 11″ Vacuum Seal Bag.
- Seal the bag using the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System.
- Place the sealed salmon into the pot of water and attach your sous-vide cooker.
- Adjust the temperature to 115°F.
- Cook for 45 minutes.
- Plate and garnish with minced flat-leaf parsley.
Home Chef Tip: To make the root vegetable side dish, you can find the full recipe at This Worthey Life.
We hope you enjoy this Honey-Glazed Salmon with Goat-Buttered Root Vegetables from This Worthey Life, as much as we do. If you love this recipe, you can find more like it by visiting our Dinner Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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