Sous vide salmon with Asparagus and lemon feta orzo
Sousvide at 125F for about an hour in olive oil, thyme, and garlic. Finished on the castiron with old bay and lemon herb seasoning and left to rest on the Asparagus tray
The orzo was boiled in water with chicken bullion, garlic, thyme, and two lemon slices for 9 minutes. Drained and mixed with feta and a little lemon herb seasoning
Topped with a lemon caper sauce from a friend.
So I learned recently that if you store lemons in water they’ll last longer. I bought these two weeks ago and stored them in water and they seem to have not aged at all!
This was a really easy dinner.
