2021 National HDT Rally Cooking Seminar

Sous Vide Salmon with Wilted Spinach and Dijon Cream Sauce 4 salmon fillets, skinless 1 large bunch spinach 1/2 cup Dijon mustard 1 cup heavy cream 1 tablespoon lemon juice Salt and pepper Heat water bath to 115F/46.1C Season salmon with salt Place salmon in ziplock bag, place in water bath for 45 minutes Before…