Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry. This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.
Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ? The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.
I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.
Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish, 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.
Sous vide salmon curry or other fish fillet with beer cooler is a very simple; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it into the beer cooler waterbath, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!
The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.
The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.
Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.
I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.
Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.
My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.
Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :
- 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
- 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
- 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
- 1/2 tbsp kaffir lime juice
- Salt and pepper to taste
- 30 ml extra virgin olive oil
- Ziplock plastic bag
Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato
How to Make Sous Vide Salmon with Saffron Curry Paste:
- Season the salmon fillet generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
- Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
- Put the saffron curry marinated salmon fillet in a ziplock bag and then pour the olive oil
- Submerged the ziplock bag in the water partially to pushed the air out ouf it.
- Secure the ziplock seal once the air removed from the bag
- Place ziplock packed saffron seasoned salmon fillet in the preheated beer cooler waterbath in 45°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
- Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
- Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
- Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit, keep it warm until served
- Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.
Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)
- 1 tbsp vegetables oil
- 1 cup diced chayote
- 1 cup chayote shoots
- 1 cup diced tofu
- 1 cup diced tempeh (optional)
- 1 cup green bean (cut into 3 cm )
- 1 cup diced young green papaya
- 200 ml coconut milk
- 1 L chicken or vegetables stock
- 1 dried Indonesian bay leaves (daun salam)
- 400ml can coconut milk
- 1 lemongrass, bruised
- 1 tbsp palm sugar
Sayur Lodeh Spice Paste:
- 6 cloves red shallots
- 3 cloves ginger
- 1 tsp corriander
- 3 red chilies pepper
- 1/4 tbsp cumin
- 3 cm turmeric
- 3 cm galanggal
How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)
- Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
- Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
- Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
- Boil and simmper until the vegetables in throughly coked & tender
- Just before serving, add the chayote shoots and heat a little bit unil it cooked
- Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste