Salmon Pesto Pasta Salad
By :Celina Garza
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Course Main Dishes
Browse Category Main Dishes
Duration 50 Minutes
Cooking Technique Sous Vide
Home Category Main Dishes
Servings
8 Servings
Ingredients
  • 18 oz (500 g) fusilli pasta, cooked according to package instructions
  • 4 cups cherry tomatoes, halved
  • 3 Cambray onions, thinly sliced
  • 2 cloves garlic finely minced
  • ½ cup basil pesto
  • 1 cup Parmesan cheese, grated or shredded
  • 4 salmon fillets
  • 4 to 6 cups mixed lettuce or spinach
  • salt and black pepper, freshly ground, to taste
  • 2–3 tbsp lemon juice
  • Serve with extra grated or shredded Parmesan cheese on the side.
Course Main Dishes
Browse Category Main Dishes
Duration 50 Minutes
Cooking Technique Sous Vide
Home Category Main Dishes
Servings
8 Servings
Ingredients
  • 18 oz (500 g) fusilli pasta, cooked according to package instructions
  • 4 cups cherry tomatoes, halved
  • 3 Cambray onions, thinly sliced
  • 2 cloves garlic finely minced
  • ½ cup basil pesto
  • 1 cup Parmesan cheese, grated or shredded
  • 4 salmon fillets
  • 4 to 6 cups mixed lettuce or spinach
  • salt and black pepper, freshly ground, to taste
  • 2–3 tbsp lemon juice
  • Serve with extra grated or shredded Parmesan cheese on the side.
Votes: 0
Rating: 0
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Instructions
  1. Cook the pasta according to package instructions. Set aside.
  2. To cook the salmon sous vide, season with salt and pepper. Place in a resealable bag along with a sprig of rosemary. Close the bag, leaving an opening the space of a finger. Submerge almost completely in the inner pot with water, without allowing the water to enter the bag. When all the air is released, finish closing the bag.
  3. The salmon must be completely under water, taking care that the water level does not pass the max line of the inner pot.
  4. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Sous Vide, set temperature to 120ºF (50ºC) with the + and – buttons and cook for 35 Minutes.
  5. When the time is up, open the pot, remove the salmon from the bag and pat dry with a paper towel.
  6. Sear the fillets in a bit of oil to form a crust. Let cool a bit and then, with two forks, shred into chunks.
  7. In a large bowl, mix the pasta, tomato, pesto, onion, garlic, Parmesan, lettuce mix, and a bit of lemon juice. Add the salmon chunks and top with extra Parmesan cheese.