Post by @ansonskitchen1

Salmon / heirloom squash / turnip / coconut / dill 1. Cut the green and yellow squash into thin ribbons using a mandoline. Remove the soft seeded center and reserve it for the sauce, as it becomes too soft during cooking. 2. Lay a sheet of plastic wrap on your work surface. Arrange the squash ribbons, alternating green and yellow and slightly overlapping each slice. Place them skin-side down so the skin faces the plastic wrap. 3. Place the salmon loin on top of the squash. Season with salt, trim the squash blanket to fit the salmon, then wrap it tightly in the plastic wrap. Twist and tie both ends to create a firm, even roll. 4. Cook sous vide at 42°C (108°F) for 20 minutes. This gentle cooking leaves the salmon semi-cooked. At 42°C, the fat begins to temper while the core temperature slowly rises, enhancing the fish's texture, richness, and delicate flavor. Serve with turnip salad, cauliflower - white miso cream, and a coconut–dill sauce.