Sous Vide Salmon with Dandy® Sweet Corn Succotash

1. Set circulating water bath to 160 degrees.
2. On a clean surface, season salmon filets with salt and pepper, zest lemon over filets and place in a zipper top plastic bag, being careful not to dirty the seal of the bag -- Fold the edges of the bag down to fill the bag. Add the thyme sprigs and olive oil and seal the bag pushing out as much air as possible while sealing -- Place the filled zipper top bag on the edge of the counter and slowly slide the bag over the edge, just until the product is hanging and then close seal and gently bring the product up.
3. Once bag is securely sealed, submerge in your 160 degree circulating water bath, secure the top of the bag to the edge of the bath (I like my Elmer’s Boston Bulldog clip, it has never failed me) and cook for 15-30 minutes.
4. Once Salmon is cooked, remove bag from bath, rest on counter. Open bag, remove salmon filets carefully and place on a clean tray.
5. Heat a medium sized skillet over medium high heat and add 1 tablespoon olive oil, carefully place the cooked salmon filets in the skillet, skin side down and sear till skin is crispy and golden brown.
6. Cautiously turn over the salmon filets and sear another 1-2 minutes on filet side and serve. I like to add 1 lemon half per filet to sear in the pan while salmon is searing to serve with the salmon as garnish.
7. Finish with a sprinkling of coarse sea salt and serve.

For the sweet corn succotash:

1. Place all the ingredients except the Dandy® Radish Mini Sticks and the chive batons in a zipper top plastic bag, being careful not to dirty the seal of the bag -- Fold the edges of the bag down to fi ll the bag. Seal the bag pushing out as much air as possible while sealing -- Place the filled zipper top bag on the edge of the counter and slowly slide the bag over the edge, just until the product is hanging and then close seal and gently bring the product up.
2. Once bag is securely sealed, submerge in your 160 degree circulating water bath, secure the top of the bag to the edge of the bath (I like my Elmer’s Boston Bulldog clip, it has never failed me) cook for 40 minutes.
3. Once the Sweet Corn Succotash has cooked, remove bag from bath, rest on counter. Open bag and pour contents onto a serving dish for family style service or spoon a quarter of the recipe onto four different plates and place Crispy Sous Vide Salmon filet on each plate and garnish with the Dandy® Radish Mini Sticks and the chive Batons.
4. Serve with a seared lemon half and a sprinkle of coarse sea salt.

Recipe by Chef Todd Fisher